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Newfoundland Blueberry Muffins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.6466
Energy (kCal)2651.88
Carbohydrates (g)396.6969
Total fats (g)99.6348
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, sugar, undissolved yeast, and salt. | 2. Heat water, milk, and butter until very warm (120*F to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla, and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining all-purpose flour to make a stiff batter. | 3. Dredge blueberries in remaining 1/4 cup whole wheat flour; gently fold into muffin batter. | 4. Fill 18 greased (2-inch) muffin cups 3/4 full. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. | 5. Bake at 375oF for 20 to 25 minutes or until done. | 6. Remove from cups; cool on wire rack. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 1/2 cups - - - -
    wheat flour 1 1/4 cups 510.0 107.955 19.815 3.75
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    fast rising yeast 2 envelopes - - - -
    salt 1 teaspoon - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    butter 3/4 cup 1026.0 47.141999999999996 32.058 86.4
    egg 1 71.5 0.36 6.28 4.755
    vanilla extract 1 tablespoon 37.44 1.6445 0.0078 0.0078
    blueberry 1 1/2 cups 126.54 32.1678 1.6428 0.7326

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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