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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 82.0
  • Total Fat: 2.5 g
  • Cholesterol: 0.1 mg
  • Sodium: 231.4 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Big Fat Blueberry Muffins (modified) calories by ingredient
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Big Fat Blueberry Muffins (modified)

Submitted by: WRITER190

Introduction

These are from the Hungry Girl cookbook - 200 Under 200 - but I made a few of my own changes to cut back on the sugar and make it even a little more healthy! These are from the Hungry Girl cookbook - 200 Under 200 - but I made a few of my own changes to cut back on the sugar and make it even a little more healthy!
Number of Servings: 14

Ingredients

    2 cups whole grain spelt
    2 cups blueberries (fresh or frozen)
    1 cup light vanilla soymilk
    1/2 cup liquid egg substitute
    1/4 cup Splenda (granulated)
    3 tbsp brown sugar
    about 1/5 cup light whipped butter
    1/4 no-sugar-added applesauce
    3 tsp baking powder
    1 tsp vanilla extract
    1/2 tsp salt

Directions

Preheat oven to 400 degrees.

Combine flour, Splenda, brown sugar, baking posder, and salt; stir until mixed well.

Combine soymilk, syrup, eg substitute, butter, applesauce, and vanilla in a large mixing bowl. Use an electric mixer or whisk to mix until thoroughly blended (don't worry if butter doesn't break up entirely).

Add dry ingredients to wet ingredients; mix until completely blended. Fold in blueberries.

Evenly distribute batter among 14 muffin containers (or 12, but the nutrition info here is for 14).

Bake for about 20 minutes (book says 22, I do 20), until a toothpick inserted into the muffin comes out clean. Enjoy!

Makes 14 servings regular-sized muffins.

Number of Servings: 14

Recipe submitted by SparkPeople user WRITER190.






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