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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 181.8
  • Total Fat: 5.5 g
  • Cholesterol: 18.5 mg
  • Sodium: 177.3 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.2 g

View full nutritional breakdown of Muffins very Berry calories by ingredient
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Muffins very Berry

Submitted by: LIBBODA

Introduction

Low Calorie
Low Sat Fat
Low Cholesterol
Low Sodium
Heart Healthy
Healthy Weight
Note: I got this recipe off another wed site, found it to be very good. I can change ingredients so to make it SUGAR FREE or LOW SUGAR. I also forgot to add the oil & it turned out just fine...so it became FAT FREE. I changed the flour so not to use 'white'. I have altered it on many levels & really like it. Enjoy!
Low Calorie
Low Sat Fat
Low Cholesterol
Low Sodium
Heart Healthy
Healthy Weight
Note: I got this recipe off another wed site, found it to be very good. I can change ingredients so to make it SUGAR FREE or LOW SUGAR. I also forgot to add the oil & it turned out just fine...so it became FAT FREE. I changed the flour so not to use 'white'. I have altered it on many levels & really like it. Enjoy!

Number of Servings: 12

Ingredients

    1c whole-wheat flour
    1c all purpose flour (i used a mixture of
    wheat & almond flour to make up the 2c)
    1t baking powder
    1/2t baking soda
    1/4t salt
    1 lg egg
    1 lg egg white
    2/3c packed light brown sugar, or 1/3c
    Splenda Sugar Blend for Baking (i
    used total of 2/3c-half brown sugar
    & half splenda)
    1c buttermilk (i used milk with 1t of lemon
    juice)
    1/4c canola oil
    1 1/2c mixed fresh berries, such as
    blueberries, raspberries and/or
    blackberries (i used frozen/thawed
    berries)
    1T sugar

Directions

1. Preheat oven 400F. Coat 12 standard 2 1/2" muffin cups with cooking spray.
2. Whisk flours, bak powder, soda & salt in large bowl.
3. Whisk egg, egg white & sugar/or splenda in a medium bowl until smooth. Add buttermilk, oil, lemon zest and vanilla; whisk until blended.
4. Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in berries & put into the prepared pan & sprinkle sugar over the tops.
5. Bake the muffins until the tops spring back when ouched lightly, 20 to 25 min. Let cool in the pan for 5 min. Loosen the edges & turn the muffins out onto a wire rack to cool slightly before serving. :)

Number of Servings: 12

Recipe submitted by SparkPeople user LIBBODA.






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