Can someone with MC run this through?

[kwormann]

My new computer doesnt have MC yet, and I have adjusted this recipe:

Blueberry Power Muffins


Muffins:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups vanilla lowfat yogurt
1/2 cup skim milk
3 tbsp canola oil
2 tsp vanilla extract
1 large egg
1 1/2 cups fresh blueberries
Cooking spray

30 muffins


Thanks :)

BTW, here is the original recipe:

Blueberry Power Muffins with Almond Streusel


Muffins:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups vanilla lowfat yogurt
1/2 cup 2% reduced-fat milk
3 tbsp canola oil
2 tsp vanilla extract
1 large egg
1 1/2 cups fresh blueberries
Cooking spray
Streusel:
1/4 cup all-purpose flour
1/4 cup slivered almonds, chopped
1 tbsp brown sugar
1 tbsp butter, melted

Preheat oven to 400. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.

To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

Yield: 15 servings (serving size: 2 muffins).

Cal 244 (23% from fat); fat 6.1g (sat 1.3g, mono 2.9g, poly 1.4g); protein 6.1g; carb 42.3g; fiber 2.5g; chol 18mg; iron 1.5mg; sodium 260mg; calc 136mg.

[gertdog]

Here you go, Kim. I ran this based on 15 servings since the nutrition for the original recipe is based on 15 as well. :)

Per Serving (excluding unknown items): 212 Calories; 4g Fat (17.0% calories from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 247mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

[kwormann]

Thanks :)

[Judy K.]

I put your recipe in MC8. I'm a longtime user of MC, so I'm familiar with exporting a recipe. I'm new to the message board. I don't know the e-mail address of this message board. Is exporting to the BB the way to get it here, or is there another way? I assume you want it in a format you can import? Judy K.

[cher48603]

Use the copy recipe function (in the edit tab)and paste the recipe into your message.

I don't think you can export to the boards.

[Judy K.]

Thanks for the info. Here's the recipe. Note the difference in nutritional analysis between this and the other post. The one I'm posting includes the streusel. I wonder if the other one does, because the modification didn't include streusel. I pulled that in from the original.

* Exported from MasterCook *

Blueberry Power Muffins

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Muffins:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
2 cups vanilla lowfat yogurt
1/2 cup skim milk
3 tbsp canola oil
2 tsp vanilla extract
1 large egg
1 1/2 cups fresh blueberries
Cooking spray
Streusel:
1/4 cup all-purpose flour
1/4 cup slivered almonds -- chopped
1 tablespoon brown sugar
1 tablespoon butter -- melted


Preheat oven to 400 degrees. To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.

To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

Yield: 15 servings (serving size: 2 muffins).

Cal 244 (23% from fat); fat 6.1g (sat 1.3g, mono 2.9g, poly 1.4g); protein 6.1g; carb 42.3g; fiber 2.5g; chol 18mg; iron 1.5mg; sodium 260mg; calc 136mg.

S(Internet Address):
"http://community.cookinglight.com/showthread.php?s=&threadid=66749"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 109 Calories; 3g Fat (23.5% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0