Apologies.. it has been a long time since I’ve written a new post. I’ve been busy finishing up my PhD and unsurprisingly didn’t have any spare writing time. I’ve now pretty much finished it and have started work full-time. I’m planning to return to my blogging and enjoy cooking again. Earlier this week I had a craving for blueberry muffins so on Friday I bought some blueberries on my way to work and today I made some yummy blueberry muffins. I used the site NutritionData.com to calculate the nutritional information which I must admit was much worse than I had thought. I did use reduced-fat butter so the numbers should probably be a bit less than those quoted for my muffins. Feel free to use margarine or other reduced fat spread.
Blueberry Muffins
Makes 12 muffins.
1/2 cup butter
1 1/4 cups brown sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
2 1/2 cups fresh blueberries
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time and mix in.
3. Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
4. Fill muffin cups. Bake for 20 minutes. Remove from oven and wait 5 minutes to remove from pans.
Per Muffin: 222 kcals, 9g fat(5g saturated), 4g protein, 36g carbs, 718g sugar, 0.6g salt.
Shack Life Quarterly 