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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 120.9
  • Total Fat: 0.6 g
  • Cholesterol: 21.3 mg
  • Sodium: 223.9 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Low-Fat Blueberry Muffins calories by ingredient
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Low-Fat Blueberry Muffins

Submitted by: SMELIOT
Low-Fat Blueberry Muffins

Introduction

My take on JUDY2702's muffins to die for - I eliminated the crumb topping, substituted applesauce for the oil, and Silk plain no sugar added soymilk for the milk. And made big ones (only 10 instead of her 12). My take on JUDY2702's muffins to die for - I eliminated the crumb topping, substituted applesauce for the oil, and Silk plain no sugar added soymilk for the milk. And made big ones (only 10 instead of her 12).
Number of Servings: 10

Ingredients

    1 1/2 cup all-purpose flour
    1/2 cup white sugar
    1/2 teaspoon salt
    2 teaspoons baking powder
    1/3 cup applesauce
    1 egg
    1/3 cup Silk plain no sugar added Soy Milk
    1 cup blueberries, thawed or fresh

Directions

Preheat oven to 400 degrees F (or 375 if convection). Line muffin cups with paper liners.

Combine flour, sugar, salt and baking powder. Place applesauce into a 1 cup measuring cup; add the egg and enough soy milk to fill the cup. Mix this with the flour mixture - don't over mix. Add the blueberries and mix just enough to distribute through. Fill muffin cups.

Bake for 20-25 minutes if regular oven. 15-20 if convection. Yields 10 muffins.

Number of Servings: 10

Recipe submitted by SparkPeople user SMELIOT.






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