To use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Method
In large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg. In separate bowl, whisk together eggs, yogurt, orange rind and juice and oil; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling to top. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.
Nutritional facts <b>Per muffin:</b> about
- Sodium 282 mg
- Protein 5 g
- Calories 215.0
- Total fat 6 g
- Saturated fat 1 g
- Total carbohydrate 35 g
%RDI
- Iron 9.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 2.0
- Vitamin C 7.0
