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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 118.4
  • Total Fat: 2.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 335.1 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Low Fat Whole Wheat Cranberry-Blueberry Muffins calories by ingredient
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Low Fat Whole Wheat Cranberry-Blueberry Muffins

Submitted by: RIFFELKIDS

Introduction

So yummy and the kids love them! You can substitue canned pumpkin for applesauce if you like! The dried cranberries add a surprise chewy quality to the muffins. So yummy and the kids love them! You can substitue canned pumpkin for applesauce if you like! The dried cranberries add a surprise chewy quality to the muffins.
Number of Servings: 12

Ingredients

    1/4 c Egg Substitute
    3/4 c Skim Milk
    1 Tbsp Oil
    1/2 c Unsweetened Applesauce (or canned pumpkin)
    1 3/4 c Whole Wheat Flour
    2 Tbsp Wheatgerm
    2 Tbsp Ground Flax Seed
    1/4 c Brown Sugar (unpacked)
    3 tsp Baking Powder
    1/4 c Dried Cranberries (sweetened fine)
    1 c Frozen Blueberries
    1 tsp salt


Directions

Preheat oven to 400 degrees.

Spray bottoms of 12 cup muffin tin (or silicone muffin cups).

Mix together egg substitute, milk, oil and applesauce. Stir in remaining ingredients except blueberries. Fold in blueberries.

Fill muffin cups about 3/4 cups full. Bake until golden brown - 20 minutes.

Makes 12 regular sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user RIFFELLORENTE.






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