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Recipe
Blackberrie Nut Muffins Recipe
| Prep time: 15 Minutes |
Bulgarian
|
| Cook time: 25 Minutes |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 387g | |
| Calories 1445 | |
| Calories from Fat 1061 | 73% |
| Total Fat 120.03g | 150% |
| Saturated Fat 24.35g | 97% |
| Trans Fat 2.25g | |
| Cholesterol 392mg | 131% |
| Sodium 912mg | 38% |
| Potassium 324mg | 9% |
| Total Carbs 84.69g | 23% |
| Dietary Fiber 7.2g | 24% |
| Sugars 59.39g | 40% |
| Protein 14.17g | 23% |
Ingredients Convert Measures
- 2 cups flour
- 1 / 2 cup sugar
- 1 teaspoon baking powder
- 1 / 2 teaspoon baking soda
- 1 teaspoon crust of lemon
- 1 / 2 teaspoon cinnamon
- 250 ml yoghurt, Pinch salt
- 1 / 2 teacup vegetable oil
- 2 eggs
- 1 teacup blackberries (or raspberries)
- 1 / 2 teacuup chopped walnuts
- 1 / 3 teacup sugar
- 1 / 4 teacup flour
- 30g butter
Directions
- Mix the flour, sugar, baking powder, baking soda, 1/2 teaspoon lemon crust, cinnamon and salt. Separatly mix the yogurt, oil, eggs and 1/2 teaspoon lemon crust. Add to the dry mixture and stirred carefully. Finally add the blackberries and walnuts. Pour into loaf pan.
- Mix the 1/3 sugar with the 1/4 flour and the 30g butter. Spread over the muffins.
- Bake for about 20-25 minutes in advance oven (180 degrees). Cool bread in pan then remove and place on a plate to cool completely.
