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• 1 large egg
• 1/4 cup oil
• 1/2 cup milk, 2%
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries; fresh, frozen or canned (drained)
Preheat oven to 400°F.
Spray bottoms of 2 1/2-inch muffin pan with non-stick cooking spray.
Beat egg until foamy in a small mixing bowl. Beat in oil and milk. In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.
Using an ice-cream scoop, fill the cups in the muffin pan. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. (Try to scoop only once for each cup; muffins will be lighter.)
Bake 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.
TIP: For high altitudes, reduce baking powder or soda in the recipe by 1/4 teaspoon.
TIP: To keep muffins from burning around the edges, leave one muffin cup empty; fill with 2/3 cold water before baking.
One muffin provides approximately: 148 calories, 3 g protein, 23 g carbohydrates, 1 g fiber, 5 g fat (1 g saturated), 18 mg cholesterol, 27 mcg folate, 1 g iron, 190 mg sodium.
Recipe courtesy of the Wheat Foods Council www.wheatfoods.org
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