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Mini Corn Muffin With Blueberries

a1angiem's picture
Ingredients
  Unsalted butter 8 Tablespoon
  Sugar 6 Tablespoon
  Honey 4 1⁄2 Teaspoon
  Egg 1 Large
  All-purpose flour 1 1⁄2 Cup (24 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Baking powder 1 3⁄4 Teaspoon
  Milk 1⁄4 Cup (4 tbs)
  Blueberries 1⁄2 Cup (8 tbs) (Fresh Or Frozen)
Directions

For recipe directions, please refer to the video

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Interest: 
Everyday, Kids
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
These bite-sized muffins smell so scrumptious while they are baking - you won't be able to resist them.  Mini-muffins are perfect for a mid-morning snack or as a treat with lunch and the smaller portion is ideal for children or those of us trying to shed the pounds!  Wild blueberries which are smaller than regular ones and the perfect size for these edible minis. 

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2401 Calories from Fat 958

% Daily Value*

Total Fat 109 g167.8%

Saturated Fat 65 g324.8%

Trans Fat 0 g

Cholesterol 475.2 mg158.4%

Sodium 829.8 mg34.6%

Total Carbohydrates 329 g109.8%

Dietary Fiber 12.7 g51%

Sugars 120.2 g

Protein 36 g71.2%

Vitamin A 66.8% Vitamin C 12.1%

Calcium 80.3% Iron 76.2%

*Based on a 2000 Calorie diet

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Mini Corn Muffin With Blueberries Recipe Video