Blueberry muffins with cinnamon on milk
Composition / ingredients
10
Servings:
Cooking method
1. Preheat the oven to 210 degrees. Oil 12 muffin molds.
2. Sift the flour and baking powder into a large bowl. Mix with sugar and cinnamon.
3. Stir in the softened butter, lightly beaten eggs and milk. Mix everything well, but not with a mixer.
4. Add the blueberries and mix gently. Spoon the dough into the molds and bake for 20 minutes until golden brown. Cool without removing.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Blueberries - 44 kcal/100g
- Fresh frozen blueberries - 56 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder dough - 79 kcal/100g
- Brown sugar - 394 kcal/100g
- Ground cinnamon - 247 kcal/100g
