Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- =
- 1 lb. 2 oz. (4 1/2 cups) all-purpose flour
- 1 1/4 oz. (3 Tbsp.) baking powder
- 1/2 tsp. salt
- 6 oz. (3/4 cup) brown sugar
- 6 oz. (3/4 cup) granulated sugar
- 2 1/4 cups low-fat buttermilk
- 12 oz. (1 1/2 cups) egg substitute
- 1/2 cup canola oil
- 1 1/2 lbs. (1 qt.) Wild Blueberries
- 3 Tbsp. granulated sugar
- 1 1/2 tsp. ground cinnamon
- =
Directions
In bowl combine flour, baking powder and salt; reserve. In separate bowl whisk together sugars, buttermilk, egg substitute and oil. Add to flour mixture and mix just to blend. Fold in Wild Blueberries. Combine sugar and cinnamon. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and sprinkle each muffin with sugar/cinnamon mixture. Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm.
Yield: Approximately 36 muffins; Calories per muffin: 144; Calories from fat: 30