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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Zomppa's Blueberry Muffins

 
One serving costs about $0.23

$0.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

18 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:24%

Spoonacular Score: 24%

 

Zomppa's Blueberry Muffins might be just the morn meal you are searching for. This vegetarian recipe serves 18 and costs 23 cents per serving. One serving contains 141 calories, 4g of protein, and 3g of fat. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up pastry flour, buttermilk, baking soda, and a few other things to make it today. Not a lot of people made this recipe, and 1 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. Try Otis Spunkmeyer Blueberry Muffins – what’s better than fresh blueberry muffins, Zomppa's Kimchi, and Zomppa's Whoopie Pies for similar recipes.

Ingredients

Servings:
1.5 cups
1.5 cups all purpose flour
all purpose flour
1.5 tsps
1.5 tsps baking powder
baking powder
0.5 tsps
0.5 tsps baking soda
baking soda
1.5 cups
1.5 cups blueberries
blueberries
1 cup
1 cup buttermilk
buttermilk
2 Tbsps
2 Tbsps canola oil
canola oil
2
2  eggs
eggs
1 tsp
1 tsp lemon zest
lemon zest
1 tsp
1 tsp salt
salt
0.75 cups
0.75 cups sugar
sugar
1 tsp
1 tsp vanilla
vanilla
1.5 cups
1.5 cups whole wheat pastry flour
whole wheat pastry flour
1.5 cups all purpose flour
1.5 cups
all purpose flour
1.5 tsps baking powder
1.5 tsps
baking powder
0.5 tsps baking soda
0.5 tsps
baking soda
1.5 cups blueberries
1.5 cups
blueberries
1 cup buttermilk
1 cup
buttermilk
2 Tbsps canola oil
2 Tbsps
canola oil
2  eggs
2
eggs
1 tsp lemon zest
1 tsp
lemon zest
1 tsp salt
1 tsp
salt
0.75 cups sugar
0.75 cups
sugar
1 tsp vanilla
1 tsp
vanilla
1.5 cups whole wheat pastry flour
1.5 cups
whole wheat pastry flour

Equipment

ice cream scoop
ice cream scoop
muffin tray
muffin tray
bowl
bowl
oven
oven
ice cream scoop
ice cream scoop
muffin tray
muffin tray
bowl
bowl
oven
oven


Instructions

  1. Pre-heat oven to 400 degrees.
  2. Sift the pastry flour, all-purpose flour, lemon zest, baking powder, baking soda, sugar and salt.
  3. In a large bowl, beat 2 eggs.
  4. Stir in buttermilk, vanilla and oil.
  5. Add the flour mixture and mix until just combined.
  6. Add 1 cup of blueberries, gently.
  7. Using an ice cream scoop, fill 18 muffin tins.
  8. Add additional cup of muffins to the top of the muffins.
  9. Bake for 25-30 minutes.
  10. Cool for 5 minutes. Serve and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.23
Ingredient
1.5 cups all purpose flour
1.5 teaspoons baking powder
1.5 cups blueberries
1 cup buttermilk
2 tablespoons canola oil
2 eggs
1 teaspoon lemon zest
¾ cups sugar
1 teaspoon vanilla
1.5 cups whole wheat pastry flour
Price
$0.25
$0.04
$1.74
$0.49
$0.08
$0.48
$0.17
$0.21
$0.30
$0.44
$4.19

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

Disclaimer

Nutritional Information

Quickview
141 Calories
3g Protein
2g Total Fat
26g Carbs
2% Health Score
Limit These
Calories
141
7%

Fat
2g
4%

  Saturated Fat
0.58g
4%

Carbohydrates
26g
9%

  Sugar
10g
11%

Cholesterol
19mg
7%

Sodium
181mg
8%

Get Enough Of These
Protein
3g
7%

Manganese
0.52mg
26%

Selenium
11µg
17%

Vitamin B1
0.14mg
10%

Phosphorus
92mg
9%

Vitamin B2
0.12mg
7%

Folate
27µg
7%

Fiber
1g
7%

Vitamin B3
1mg
6%

Iron
1mg
6%

Magnesium
18mg
5%

Calcium
38mg
4%

Vitamin K
3µg
4%

Copper
0.07mg
4%

Potassium
116mg
3%

Vitamin B6
0.07mg
3%

Vitamin E
0.48mg
3%

Zinc
0.47mg
3%

Vitamin B5
0.25mg
2%

Vitamin D
0.27µg
2%

Vitamin B12
0.1µg
2%

Vitamin C
1mg
2%

Vitamin A
56IU
1%

covered percent of daily need

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