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Blueberry Walnut Muffins

Blueberry Walnut Muffins


INGREDIENTS
1/2 cup canola oil
2/3 cup sugar
1 egg
1/2 cup blueberry greek yogurt
1/8 cup blueberry pomegranate juice concentrate
1 tsp lemon extract
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1 1/2 cup flour
1 1/2 teaspoons baking powder
1 to 1 1/4 cup(s) fresh blueberries
1 cup walnuts, coarsely chopped
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DIRECTIONS
- In a bowl, cream canola oil and sugar. Add egg, yogurt, lemon extract and juice concentrate; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in cranberries and walnuts. Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 10 muffins.

 

  

Blueberry Walnut Muffins
Nutrition Information
Blueberry Walnut Muffins
Serving Size:
Amount Per Serving
Calories 3234.39
Calories from Fat 1660.50
Total Fat
194.3g
Saturated Fat
16.8g
Trans Fat
0.0g
Cholesterol
219.0mg
Sodium
975.3mg
Total Carbohydrate
342.1g
Dietary Fiber
18.1g
Sugars
177.0g
Protein
54.2g
Vitamin A 9%
Vitamin C 60%
Calcium 29%
Iron 74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons


When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon