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Description
The combination of lemon and ginger goes great in your morning blueberry muffin. Photo credit: Jen Tilley from How to Simplify.
Ingredients
US|METRIC
12 SERVINGS
- 2 cups flour
- 2/3 cup sugar
- 1 1/2 tsp. baking powder
- 1 tsp. ginger (McCormick®, Ground)
- 1/2 tsp. baking soda
- 1 cup sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg (lightly beaten)
- 1 tsp. McCormick Pure Lemon Extract
- 1 cup blueberries
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Directions
- Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, sugar, baking powder, ginger and baking soda in large bowl. Mix sour cream, milk, oil, egg and lemon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.
- Spoon batter into prepared muffin cups, filling each cup 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol30mg10% |
| Sodium140mg6% |
| Potassium80mg2% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber<1g4% |
| Sugars14g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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