Blueberry Rhubarb Streusel Muffins
I like to use white whole wheat flour in any recipe calling for regular flour. It is whole grain, but is a better substitute than plain whole wheat flour because it doesn't change the texture as much.
I also keep powdered buttermilk on hand, or substitute nonfat plain yogurt and milk or soymilk for buttermilk--2 parts yogurt and one part milk/soymilk.
(This recipe is one I modified to my taste from another I found on SparkPeople.)Submitted by: SHINYREDSHOE
CALORIES: 168.8 |
FAT: 3.3g |
PROTEIN: 3.4g |
CARBS: 31.3g |