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 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Flax Seed | 1 tbsp (10g) ground | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
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- a sneaky kitchen recipe
- 4 1/2 tbsp mayonnaise, reduced fat preferred
- 2 tbsp sugar
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 3 tbsp ground flax seed
- 1 1/2 cup self-rising flour
- 3/4 cup milk, 1% or skim
- 2 tbsp additional milk (eliminate this ingredient if you skip the flax seed)
- 3/4 cup blueberries, fresh or frozen
- cooking spray
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Directions
Preheat oven to 425 F. Spray a teflon muffin pan with cooking spray, or thoroughly spray paper muffin cup liners, if using a non-teflon pan. Wash and drain fresh blueberries, or if using frozen ones, measure them out now so they will thaw slightly. With a fork or whisk, combine the mayonnaise, sugar, nutmeg, cinnamon and ground flaxseed. Stir in the flour until just combined. Gently stir in the blueberries. Fill 12 muffin cups half full. Bake for 12 minutes. Serve hot. Note: if using all-purpose flour instead of self-rising, add 1 tablespoon baking powder and 1/8 teaspoon of salt. For more details, see http://sneakykitchen.com/Recipes/blueberry_rolls.htm