This is a modified version of a recipe given to me by a friend. I’ve subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.
Ingredients
- 1 cup milk
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs, lightly beaten
- ½ cup canola oil
- 2 cups frozen blueberries
Directions
Step 1
Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
Step 2
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
Step 3
Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.
Cook’s Note:
For richer muffins, use melted butter in place of the canola oil.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 238 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat1g | 7% |
Cholesterol33mg | 11% |
Sodium202mg | 9% |
Total Carbohydrate32g | 12% |
Dietary Fiber2g | 8% |
Total Sugars16g | |
Protein4g | |
Vitamin C1mg | 4% |
Calcium82mg | 6% |
Iron1mg | 7% |
Potassium108mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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