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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 91.6
  • Total Fat: 0.8 g
  • Cholesterol: 12.4 mg
  • Sodium: 229.1 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Black and Blueberry Muffins calories by ingredient
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Black and Blueberry Muffins

Submitted by: JDLANDER

Introduction

My family loves these. You can use half white/half wheat flour and they will be a little lighter. I adapted this from a recipe from allrecipes.com. I cut the sugar in half, used nonfat milk instead of half and half and used egg whites for one of the eggs. My family almost licked the muffin tin clean! My family loves these. You can use half white/half wheat flour and they will be a little lighter. I adapted this from a recipe from allrecipes.com. I cut the sugar in half, used nonfat milk instead of half and half and used egg whites for one of the eggs. My family almost licked the muffin tin clean!
Number of Servings: 18

Ingredients

    2 cups whole wheat flour
    1/3 cup wheat germ
    2/3 cup white sugar
    1 tablespoon baking powder
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 egg, beaten
    2 egg whites, beaten
    2 cups fat-free milk
    1 cup fresh blackberries
    1 cup fresh blueberries

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Directions

Preheat oven to 400 degrees F (200 degrees C). Butter muffin pan.

In a large mixing bowl, whisk together flour, wheat germ, sugar, baking powder, salt, and cinnamon. In another bowl, whisk together milk and eggs. Stir wet ingredients into dry, mixing just to combine. Fold in berries. Scoop batter into muffin pan cups. If there are any empty cups, fill those halfway with water.

Bake in preheated oven for 20 minutes, or until done.

Number of Servings: 18

Recipe submitted by SparkPeople user JDLANDER.






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