Blackberry Muffins

Preparation:  15 min. Cooking: 25 min. Total: 40 min.
Recipe photo
  • 2 Cup all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt (necessary)
  • 1/2 Cup sugar
  • 1 eggs , lightly beaten
  • 4 Fl Oz lowfat milk
  • 4 Tbsp unsalted butter , melted
  • 1 Cup blackberries
Preheat oven to 375 ℉. Butter 12 whole muffin tins or line with paper muffin liners. Set aside 1/4 whole cup all purpose flour flour. Combine remaining flour, baking powder, salt and sugar in a mixing bowl. Stir in remaining ingredients, except berries, just enough to dampen flour. Do not overmix. Mixture should be lumpy. Sprinkle reserved flour over berries and gently stir into batter. Fill each muffin tin 2/3 full. Bake 25 minutes or until tester comes out clean when inserted in center.
Calories
160 Cal
Fat
4.9 g
Carbs
26 g
Protein
3.3 g
Fiber
1.2 g
Sugar
9.1 g
Cholesterol
29 mg
Sodium
210 mg


Nutrients

Fiber     1.2 g
Fat     4.9 g
Sugar     9.1 g
Carbs     26 g
Protein     3.3 g
Calories     160 Cal

Fats

Fat, Poly     0.4 g
Fat, Mono     1.3 g
Fat, Sat     2.7 g
Fat, Trans     0 g
Fat, Percent     27 %

Vitamins

Vitamin, K     3 mcg     2.5 %
Vitamin, A     190 IU     6.4 %
Vitamin, B12     0.1 mcg     3.6 %
Niacin     1.3 mg     8.3 %
Riboflavin     0.2 mg     11 %
Vitamin, C     2.6 mg     2.9 %
Vitamin, D     5.8 IU     1 %
Vitamin, B6     0 mg     1.5 %
Vitamin, E     0.3 mg     2.1 %
Panto, Acid     0.2 mg     4.3 %
Choline     14 mg     2.5 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     160 mg     23 %
Magnesium     9.6 mg     2.3 %
Copper     0.1 mcg     5.8 %
Fluoride     0.5 mcg     12 %
Zinc     0.3 mg     2.8 %
Cholesterol     29 mg     0.1 %
Sodium     210 mg     14 %
Selenium     8.6 mcg     16 %
Manganese     0.2 mg     3.2 %
Potassium     67 mg     1.4 %
Iron     1.2 mg     15 %