There is growing evidence that blueberries are powerful disease fighters
and they help make great breakfast treats or snacks
like this!
Like most baked goods, these muffins are best eaten fresh.
They are delicious served straight
from the oven, dusted with a touch of icing sugar and your favourite yoghurt,
breakfast fruit and freshly squeezed fruit juice.
This recipe is low in saturated fats and low in sodium.
Energy per 100g: |
884kJ - 211Cal |
Fat per 100g: |
5.0g |
This recipe makes 10 muffins.
Servings per package: |
10 |
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Serving size: |
126g |
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|
|
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|
AverageServe |
|
Average
100g |
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Energy |
1110 |
kJ |
|
884 |
kJ |
|
265 |
Cal |
|
211 |
Cal |
Protein |
7.1 |
g |
|
5.6 |
g |
Fat, total |
6.3 |
g |
|
5.0 |
g |
- saturated |
1.3 |
g |
|
1.0 |
g |
Carbohydrate |
43.5 |
g |
|
34.5 |
g |
- sugars |
7.4 |
g |
|
5.8 |
g |
Sodium |
107 |
mg |
|
85 |
mg |
Note - berries such as raspberries and blackberries can be substituted for blueberries.
If the berries are not in season they can be purchased frozen.
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