** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. together. Beat eggs in a separate bowl. Add butter and milk to the eggs.
3. Combine the liquid and the dry ingred. with a few strokes.
4. Fold into the batter, before the dry ingred.
5. are completely moist--either the blueberries or the cranberries.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners, Oranges allergies.