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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 270
% Daily Value**
Total Fat 7g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 45mg
Sodium 226mg
Total Carbohydrate 45g
Dietary Fiber 2g
Sugars 11g
Protein 7g
Vitamin A  3%Vitamin C  4%
Calcium  21%Iron  14%
Potassium  14%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry-Nutmeg Muffins

Date Added: June 11, 2009


1/8 Teaspoon Ground Nutmeg
3 Tablespoons Sugar plus extra for coating
1 Egg whites
1 Teaspoon Extract Of Vanilla (1/2 tsp)
2 1/2 Tablespoons Vegetable Oil approx
3 Teaspoons Baking Powder soda
3/4 Cup Skim Milk , plus 2 T
1/2 Teaspoon Salt pepper to taste,
1 Cup Fresh Blueberries rinsed and dried
2 Cups All-Purpose Flour sifted
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1. Preheat oven to 425 degrees.

2. Grease muffin pan with oil spray and set aside.

3. Combine dry ingredients. Place egg in separate bowl and beat lightly.

4. Add milk, oil and vanilla and beat well. Make a well in the center of the dry ingredients and add liquids.

5. Stir with a spoon until the ingredients are just moistened.

6. Stir in blueberries. Spoon batter into muffin pan.

7. Bake for 20 to 25 minutes or until it passes the toothpick test.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Blueberries, Natural Sweeteners allergies.
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