Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
948
Calories
29g
Protein
29g
Fat
145g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 lbs. (1 1/2 qts.) cake flour
- 3/4 oz. (2 Tbsp.) baking powder
- 1/4 oz. (2 tsp.) baking soda
- 1/2 tsp. salt
- 16 oz. (2 cups) low-fat buttermilk
- 12 oz. (1 1/2 cups) egg substitute
- 12 oz. (1 1/2 cups) granulated sugar
- 1/2 cup canola oil
- 1 1/2 lb. (1 qt.) Wild Blueberries
- 3 oz. (1/3 cup) crystallized ginger, chopped
- 2 Tbsp. lemon zest
- 1/3 cup granulated sugar
- =
Directions
1
In bowl combine flour, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total). Sprinkle each muffin with sugar. Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm.
2
Yield: Approximately 36 muffins; Calories per muffin: 166; Calories from fat: 33
Recipe sourced from
fandom