Blueberry Nutmeg Muffins
Serving Size : 6
Ingredients for prepare Blueberry Nutmeg Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | all-purpose flour - sifted |
| 3 | tablespoons | sugar |
| 3 | teaspoons | baking powder |
| 1/2 | teaspoon | salt |
| 1/8 | teaspoon | ground nutmeg |
| 1 | whole | egg |
| 3/4 | cup | skim milk |
| 2 1/2 | tablespoons | oil |
| 1 | teaspoon | vanilla extract |
| 1 | cup | fresh blueberries |
recipe Blueberry Nutmeg Muffins
Preheat oven to 425 degrees. Grease
healthy blueberry muffin recipe
muffin pan with oil spray and set aside. Combine dry ingredients. Place egg in separate
all-bran muffin recipes
bowl and beat lightly. Add milk, oil and vanilla and beat well. Make a well
zucchini muffin recipes
in the center of the dry ingredients and add liquids. Stir with a spoon until sry ingredients are just
corn muffin recipe
moistened. Stir in blueberries. Spoon batter into muffin pan. Bake for 20 to 25 minutes or
zucchini muffin recipes
until it passes the toothpick test. Remove from pan immediately and serve hot.
corn muffin recipe
..:: 