Recipe
Side Dish
10-Grain Blueberry Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee skim milk | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| 1 c. Bob's Red Mill 10 Grain hot cereal | ||
| ½ c. Lifeway pomegranate kefir | ||
| ½ c. Hy-Vee granulated sugar | ||
| ⅓ c. Hy-Vee butter, softened | ||
| 1 Hy-Vee large egg | ||
| 1 c. whole wheat flour | ||
| 1 tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee baking soda | ||
| 1 tsp. Hy-Vee baking powder | ||
| 1 c. fresh or Hy-Vee frozen blueberries | ||
| Hy-Vee non-stick spray or muffin liners | ||
| ⅓ c. Hy-Vee pecan pieces, divided |
Directions
- Preheat oven to 400 degrees.
- Combine milk and lemon juice in medium bowl. Add 10 Grain cereal and kefir; allow mixture to stand 10 minutes.
- Cream sugar, butter and egg.
- Sift flour, salt, baking soda and baking powder. Add flour mixture and milk mixture to creamed butter mixture. Stir only until combined. Fold in blueberries.
- Using a 1/4-cup measure, spoon into greased or lined muffin pans.
- Sprinkle 1 teaspoon pecan pieces onto each muffin. Gently press into batter.
- Bake for 18 minutes.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 25mg
- Sodium: 270mg
- Total Carbohydrates: 21g
- Protein: 4g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee HealthMarket.