Country Crock Recipes

Blueberry Banana Muffins

Ingredients
- 3 cups all-purpose flour - 1 cup sugar - 1 Tbsp. baking powder - 1/2 tsp. baking soda - 2 large eggs - 3/4 cup milk - 1/2 cup Shedd's Spread Country Crock® Calcium plus Vitamin D or Spread, melted - 1 large ripe banana, mashed (about 3/4 cup) - 1 tsp. vanilla extract - 2 cups fresh blueberries

Directions

Preheat oven to 375°. Grease 18 muffin cups or line with paper cupcake liners; set aside.
Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
Beat eggs, milk, melted Shedd's Spread Country Crock® Calcium plus Vitamin D, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until combined. Gently fold in blueberries. Evenly spoon batter into prepared pans.*
Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.

*For even baking, fill any unused muffin cups halfway with water.
Tip: Add i cup of chopped nuts.
Also terrific with Shedd's Spread Country Crock Spread.

Cost per recipe*: $11.00.

Cost per serving*: $.61.

*Based on average retail prices at national supermarkets.

By using Shedd’s Spread Country Crock® instead of butter in this recipe, you reduce the amount of saturated fat by 4.5g and save 30 calories per serving.

Nutrition Information per muffin
Calories 230, Calories From Fat 80, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 9g, Cholesterol 25mg, Sodium 190mg, Total Carbohydrates 33g, Sugars 14g, Dietary Fiber 2g, Protein 4g, Vitamin A 8%, Vitamin C 4%, Calcium 15%, Iron 8%