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Snacking Surprise Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Snacking Surprise Muffins
Yield: Makes 12 servings
Not just for breakfast anymore, muffins make great lunch box treats. Make each child's muffin different by filling it with their favorite flavor fruit preserves!
Ingredients:
1-1/2
cups all-purpose flour
1
cup fresh or frozen blueberries
1/2
cup sugar
2-1/2
teaspoons baking powder
1
teaspoon ground cinnamon
1/4
teaspoon salt
2/3
cup buttermilk
1
egg, beaten
1/4
cup (1/2 stick) butter, melted
3
tablespoons peach preserves
1
tablespoon sugar
1/4
teaspoon ground cinnamon
Preparation:
1.
Preheat oven to 400°F. Line 12 medium muffin cups with paper liners; set aside.
2.
Combine flour, blueberries, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt in medium bowl. Combine buttermilk, egg and butter in small bowl. Add to flour mixture; mix just until moistened.
3.
Spoon about 1 tablespoon batter into each muffin cup. Drop a scant teaspoonful of preserves into center of batter in each cup; top with remaining batter.
4.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle evenly over tops of batter.
5.
Bake 18 to 20 minutes or until lightly browned. Remove muffins to wire rack to cool completely.
Nutritional Information:
| Serving Size: 1 muffin | |
| Sodium | 215 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 18 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 26 % |
| Calories | 156 |
Dietary Exchange:
| Fat | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Muffins
