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Blueberry Mini Muffins
Courtesy of US Highbush Blueberry Council
Servings: 24
Prep Time: 10 Min. Cook Time: 15 Min. What you need:
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+ 2 c. self-rising flour**
+ 1/2 c. sugar + 3/4 c. milk + 1 large egg, lightly beaten + 1/4 c. butter, melted + 1 1/2 c. fresh blueberries **To make your own self-rising flour: add 1 1/2 tsp. baking powder and 1/2 tsp. salt to 1 cup all purpose flour. What to do:
1. Preheat oven to 425°F. Lightly grease 24 (1") mini-muffin pan cups. In a medium-sized bowl, combine flour and sugar. Make a well in the center; add milk, egg and butter. Stir gently until mixture begins to form a soft dough; fold in berries.
2. Spoon into mini-muffin cups, dividing evenly. Bake until tops are golden, 12 - 15 min. Serve warm. Nutritional information:
Calories: 81; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 14mg; Total Carbs: 14g; Fiber: 1g; Protein: 2g; Sodium: 159mg;
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