Blueberry Cinnamon Muffins
This delicious muffin recipe is a great way to incorporate nutritious blueberries into a tasty treat that appeals to both young and old alike.
1/2 cup packed brown sugar
1/4 cup butter, softened
1 large egg
3/4 cup Dole Pineapple Juice
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup Dole frozen blueberries, partially thawed and drained
- In a large bowl, beat sugar and butter until light and fluffy. Beat in egg, pineapple juice, orange peel and vanilla extract.
- Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir into juice mixture with blueberries just until moistened.
- Spoon batter into (1/2 cup) muffin cups coated with vegetable cooking spray.
- Bake in a preheated oven at 375°F (190°C), 15 to 18 minutes, or until wooden pick inserted comes out clean. Cool on wire rack; serve warm.
Makes 12 muffins.
Tip: Replace egg with 1/4 cup egg substitute and up to 1 cup all-purpose flour for the whole wheat flour, if desired.
Nutritional Information Per Serving (1/12 of recipe): 65 calories, 5g fat (1g saturated), 18mg cholesterol, 186mg sodium, 28g carbohydrate (1g dietary fiber, 12g sugars), 3g protein, 4 percent vitamin A, 8 percent vitamin C, 3 percent calcium, 7 percent iron, 2 percent potassium, 10 percent folate
Recipe and photograph provided courtesy of Dole; through ARA Content.