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Blackberry Muffins Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Milk||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
|All purpose flour||29 Tablespoon, divided (1 3/4 Cups Plus 1 Tablespoon)|
|Baking powder||2 1⁄2 Teaspoon|
|Fresh blackberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2619 Calories from Fat 537
% Daily Value*
Total Fat 61 g94%
Saturated Fat 34.3 g171.5%
Trans Fat 0 g
Cholesterol 349.4 mg
Sodium 1625.3 mg67.7%
Total Carbohydrates 459 g153%
Dietary Fiber 19.4 g77.6%
Sugars 117.6 g
Protein 59 g118.3%
Vitamin A 42.6% Vitamin C 50.4%
Calcium 126% Iron 130.4%
*Based on a 2000 Calorie diet
Add egg and mix well.
Beat in milk and vanilla until almost smooth, about 1 minute.
Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick).
Toss blackberries with the remaining flour until coated; fold into batter.
Fill greased or paper-lined muffin cups half full.
Bake at 425° for 20-25 minutes or until muffins are golden and test done.