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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.8
  • Total Fat: 0.7 g
  • Cholesterol: 18.0 mg
  • Sodium: 151.9 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Whole Wheat Blueberry Muffins calories by ingredient
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Whole Wheat Blueberry Muffins

Submitted by: MUSIC2HISEARS

Introduction

This is a recipe out of the 1952 Better Homes and Garden Cookbook. I modified it to use whole wheat flour and applesauce in place of the shortening. And, it tastes just as good, if not better, than the original recipe! And...a whole lot healthier. I used a regular size muffin pan (6 cup) to make the 12. This is a recipe out of the 1952 Better Homes and Garden Cookbook. I modified it to use whole wheat flour and applesauce in place of the shortening. And, it tastes just as good, if not better, than the original recipe! And...a whole lot healthier. I used a regular size muffin pan (6 cup) to make the 12.
Number of Servings: 12

Ingredients

    2 cups Whole Wheat Flour
    1/8 cup Sugar
    1/8 cup Lite Brown Sugar
    3 tsp baking powder
    dash of salt
    1/4 cup unsweetened applesauce
    1 egg
    1 cup non-fat milk
    1 cup fresh blueberries (if frozen, use 3/4 cup)

Directions

Preheat oven to 400.

In medium mixing bowl, mix dry ingredients (flour, sugar, brown sugar, baking powder, and salt). Slowly mix in applesauce, egg, and milk. Stir in blueberries.

Spray muffin pans with non-stick cooking spray (if using muffin cups, spray them with non-stick cooking spray, too, to keep them from sticking to the paper). Fill each muffin cup 2/3 full.

Bake for 20 to 25 minutes.

Serves 12 (serving size based on average size muffin pans).

Number of Servings: 12

Recipe submitted by SparkPeople user MUSIC2HISEARS.





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