Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
937
Calories
29g
Protein
29g
Fat
142g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- • 10 oz. (2 cups) yellow cornmeal
- • 1 lb. (1 qt.) cake flour
- • 12 oz. (1 1/2 cups) granulated sugar
- • 1 1/4 oz. (3 Tbsp.) baking powder
- • 1 tsp. baking soda
- • 1/2 tsp. salt
- • 3 cups low-fat buttermilk
- • 12 oz. (6 large) eggs
- • 8 oz. (1 cup) unsalted butter, melted
- • 1 1/2 lbs. (1 qt.) Wild Blueberries
- • 6 oz. (1 1/2 cups) pecans, chopped (optional)
- =
Directions
1
In large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, eggs and butter; stir into flour mixture and mix just to blend. Fold in Wild Blueberries and pecans, if desired. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until golden. Serve warm.
2
Yield: Approximately 36 muffins; Calories per muffin: 212; Calories from fat: 87
Recipe sourced from
fandom