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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.1
  • Total Fat: 1.5 g
  • Cholesterol: 27.1 mg
  • Sodium: 318.4 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Low fat, high fiber blueberry muffins calories by ingredient
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Low fat, high fiber blueberry muffins

Submitted by: SFROMM042
Low fat, high fiber blueberry muffins

Introduction

This low fat, high fiber muffin recipe substitutes applesauce for the oil traditional found in such recipes, and replaces a portion of the flour with wheat bran for extra fiber. To keep the calories down, the sugar has also been swapped for splenda*

These muffins bake up large, light and fluffy, with a slightly coarse texture. The wheat germ dusted on top adds a light nutty flavor, with extra vitamin E and folates to boost.

Enjoy
This low fat, high fiber muffin recipe substitutes applesauce for the oil traditional found in such recipes, and replaces a portion of the flour with wheat bran for extra fiber. To keep the calories down, the sugar has also been swapped for splenda*

These muffins bake up large, light and fluffy, with a slightly coarse texture. The wheat germ dusted on top adds a light nutty flavor, with extra vitamin E and folates to boost.

Enjoy

Number of Servings: 8

Ingredients

    1 cup bread flour
    1/2 cup wheat bran, crude
    1/2 tsp salt
    1/3 cup splenda, granulated
    2 tsp baking powder
    1/4 tsp baking soda
    1 tsp cinnamon

    1/3 cup applesauce
    1 large egg
    1/3 cup milk, 1%

    1 cup fresh blueberries

    1/4 cup wheat germ

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line muffin tin with liners.

2. Combine bread flour, wheat bran, splenda, salt, cinnamon, baking soda and baking powder in a large bowl.

3. In medium bowl whisk together applesauce, egg and milk.

4. Add liquid mixture to the flour slowly, stirring until just combined. Fold in blueberries.

5. Fill muffin cups right to the top, and sprinkle with wheat germ.

6. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted comes out clean.

Makes 8 large muffins


Number of Servings: 8

Recipe submitted by SparkPeople user SFROMM042.






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