Vegetarian

Eggy Blueberry Muffin Tops is for Breakfast.

Eggy Blueberry Muffin Tops takes 10 minutes to prepare.

Eggy Blueberry Muffin Tops takes 20 minutes to cook.

Eggy Blueberry Muffin Tops makes 2 servings.

The ingredients for Eggy Blueberry Muffin Tops are:

1/4 cup whole wheat flour
1/4 cup All Purpose Unbleached White Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Powdered Milk
1 1/2 tablespoon Sugar
1 teaspoon Crisco
1 egg beaten
1 1/2 tablespoon Water
1 teaspoon Lemon Juice
100 grams (about 1 cup) blueberries
1/2 teaspoon Sugar

Here is how you make Eggy Blueberry Muffin Tops:

Mix dry ingredients. Cut in shortening with fork. In a separate bowl, beat egg and water. Add to dry ingredients with lemon juice.Using just a few strokes, mix until almost combined. Fold in blueberries until no dry ingredients are seen.Spray 2 baking dished with cooking spray.Put 1/2 batter in each dish and sprinkle each with 1/4 teaspoon sugar.Bake at 375F until tops are brown.Serving Size: 2 muffin topsNumber of Servings: 2Recipe submitted by SparkPeople user MOMMA2X6.

The nutritional information for Eggy Blueberry Muffin Tops is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 231.8

• Total Fat: 5.0 g
• Cholesterol: 93.0 mg
• Sodium: 482.3 mg
• Total Carbs: 41.3 g
• Dietary Fiber: 3.7 g
• Protein: 7.0 g