SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 197.5
  • Total Fat: 2.5 g
  • Cholesterol: 3.6 mg
  • Sodium: 356.9 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.8 g

View full nutritional breakdown of Spiced Blueberry Muffins calories by ingredient
Report Inappropriate Recipe

Spiced Blueberry Muffins

Submitted by: GRETAMARGRETA

Introduction

Modified from a Cooking light recipe, these muffins contain nearly 9grams of protein and under 200 calories per muffin an less then 3 grams of fat.. Modified from a Cooking light recipe, these muffins contain nearly 9grams of protein and under 200 calories per muffin an less then 3 grams of fat..
Number of Servings: 12

Ingredients

    1 cup white flour
    2/3 cup whole wheat flour
    2 tbsp rolled oats
    2 tbsp wheat germ
    2 tbsp wheat bran
    1.5 tbsp cornmeal
    1 tbsp flaxseed, ground
    1 tbsp quinoa, ground
    3/4 cup sugar
    1.5 tbsp baking powder
    1/8 tsp salt
    1/2 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1/4 tsp ground cloves
    1/8 tsp ground ginger
    2 cup fresh/defrosted blueberries
    1 tbsp white flour
    1/4 cup applesauce
    2 tbsp light butter
    8 oz fat free cream cheese
    3/4 cup fat free milk
    4 oz Egg Beaters (or two large eggs)
    1 tsp vanilla extract
    Cooking Spray

Directions

1. Combine the first 15 ingredients (white flour through ground ginger) in a large bowl. Whisk together.
2. Rinse and dry the blueberries. Toss with 1 tbsp flour.
3. Place applesauce, butter, and cream cheese in a medium bowl. Using a beater, beat on medium until blended well.
4. Add milk, egg beaters, and vanilla extract to the butter mixture. Beat on medium to combine.
5. Add the butter mixture to the flour mixture. Stir until moist.
6. Fold in the 2 cups of blueberries.
7. Spay 12 muffin cups with cooking spray.
8. Spoon batter into the muffin pans.
9. Bake at 425F for 15 minutes or until muffins spring back when touched lightly in the center.
Cool in pans for 5 minutes before removing to a wire rack to cool completely.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user GRETAMARGRETA.






Great Stories from around the Web


Rate This Recipe