Giant Blueberry Muffins


Giant Blueberry Muffins

Nutritional Facts
Serving Size: 
1 Muffin
Calories from Fat: 
179.88kcal
Calories: 
445
Total Fat: 
20.88g
Saturated Fat: 
2.22g
Cholestrol: 
74.17mg
Sodium: 
398.02mg
Dietary Fiber: 
1.36g
Total Carbohydrate: 
60.31g
Sugars: 
30.47g
Protein: 
7.20g
Calcium: 
147.63mg
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Source: 
Makers of LACTAID® Brand Products

Treat yourself to these giant lactose free muffins loaded with blueberries.

Yields/Serves: 
6
servings
Ingredients: 
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
3/4 cup LACTAID® Reduced Fat Milk
1/2 cup melted butter or cooking oil*
1 tablespoon finely shredded orange peel
1 cup fresh blueberries or frozen blueberries, thawed
Coarse sugar (optional)
  1. Preheat oven to 350 degrees F. Lightly grease six 3 1/2-inch muffin cups or line with large paper bake cups. Set aside.
  2. In a medium bowl stir together flour, 3/4 cup sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
  3. In a small bowl combine eggs, LACTAID® Reduced Fat Milk, butter or oil, and orange peel (if using). Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
  4. Spoon batter into prepared muffin cups, filling each about 2/3 full. If desired, sprinkle with coarse sugar. Bake in a 350 degree F oven about 30 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups; serve warm.
Notes: 

If you prefer standard-size muffins, spoon the batter into twelve 2 1/2-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden.
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