RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Bread Recipes 3MUFFINS pg 1 'A' to 'G' >>>>> >  Blueberry Raspberry Muffins



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Makes 6 servings, each serving equals four 5 A Day servings.
Source: Northwest Cherry Growers.logo-5aday_small02

1 3/4 cup unbleached flour
1/2 cup prune puree
2 cups blueberries
1 whole eggs
1/2 cup granulated sugar
2 cups raspberries
3 tsp baking powder, low sodium
2 Tbsp canola oil
1 Tbsp lemon peel, grated
1/4 cup fat-free milk
1/2 tsp salt

Preheat oven to 375.

Prepare 16 mini loaf pans with cooking spray and flour; set aside.

In a mixing bowl, combine flour, blueberries, raspberries, sugar, baking powder, lemon peel, and salt; set aside.

In another mixing bowl, combine prune puree, eggs, oil, and milk.

Fold into flour mixture, stirring until moistened.

Spoon each loaf pan with three ounces batter or about half cup of batter.

Bake for 20 minutes, or until tops are browned.

Nutritional Analysis:

Calories 133,
Protein 2g,
Fat 2g,
Calories from Fat 14%,
Cholesterol 15mg,
Carbohydrate 27g,
Fiber 2g,
Sodium 85mg.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages