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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 176.1
  • Total Fat: 6.3 g
  • Cholesterol: 0.6 mg
  • Sodium: 278.7 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.3 g

View full nutritional breakdown of FLFLS Blueberry Muffin calories by ingredient
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FLFLS Blueberry Muffin

Submitted by: MAYFIELD0801

Introduction

This recipe is from my Food Lovers Program, when I first made them I didn't all the correct ingredients (the healthy ones) but I made them with the stuff I had on hand, and they were really good. I almost have everything I need to make another batch the way the recipe says. This recipe is from my Food Lovers Program, when I first made them I didn't all the correct ingredients (the healthy ones) but I made them with the stuff I had on hand, and they were really good. I almost have everything I need to make another batch the way the recipe says.
Number of Servings: 12

Ingredients

    1/4 c. Organic Brown Rice syrup
    3/4 c. Organic Evaporated Cane Juice
    3 T. Smart balance butter
    3 egg whites
    3 T. Fage 0% fat greeek yogurt (or regular non-fat yogurt)
    1 t. pure vanilla extract
    21/4 c. King Arthur's 100% white whole wheat flour
    3 T. wheat germ
    1/2 t. salt
    11/2 t. baking powder
    1/2 t baking soda (scant)
    3/4 c. non-fat buttermilk
    11/2 c. blueberries

Directions

Preheat oven to 375 degrees.
In a medium sized mixing bowl, cream together the Smart balance and evaporated cane juice. Add the brown rice sryup. Next, add the yogurt and vanilla extract. Blend until mixture is a smoth consistency.
Place whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into a second mixing bowl.
Gently add 1/2 of the flour mixture to the creamed mixture. As this is blended, slowly add the buttermiolk, folding until smooth. Follow by adding the remaining flour. Mix gently until blended. The batter will be thick.
Froth the egg whiles until white and foamy. (it is best to use electric mixer.) Fold them into the batter. Gently fold the blueberries into the batter being careful no the over-mix.
Live a muffing tine with muffin papers and fill each muffin paper with equal amounts of batter. Bake 20-25 minutes or until wooden tester inserted in center comes out clean.

This is 1 fast carb portion

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SATINSMAMA.





TAGS:  Snacks | Snack | Snacks Snack |

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