Low Fat Blueberry Muffins!

Name: Low Fat Blueberry Muffins! Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 1 tablespoon butter; 3/4 cup (5 1/4 ounces) sugar; 2 egg beaters; 2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 2 1/4 cups (Just over a 1 pint) blueberries; 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional); Preheat your oven to 375�F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.; In a large mixing bowl cream together the butter and sugar until they're light and fluffy. Add the egg beaters beating well . In a separate bowl whisk together the flour baking powder and salt. Add the dry ingredients to the creamed mixture and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue while fresh will keep the cake part golden.; Fill the muffin cups 3/4 to almost full using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 20 to 25 minutes until they're light golden brown remove them from the oven and place the pan on a rack to cool for 10 minutes. After 10 minutes run a knife around the edge of one muffin and try to lift it out of the pan. (These muffins are very tender and if they don't cool long enough they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off allow them to cool an additional 10 minutes then try again

Minutes to Prepare: 25
Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 tablespoon butter3/4 cup (5 1/4 ounces) sugar2 egg beaters2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour2 teaspoons baking powder1/2 teaspoon salt1/2 cup milk2 teaspoons vanilla extract1/4 teaspoon almond extract 2 1/4 cups (Just over a 1 pint) blueberries1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional)Preheat your oven to 375�F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the egg beaters, beating well . In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 20 to 25 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don't cool long enough, they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again

Directions

Makes 12 'normal' sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user NINEWESTGIRL.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 156.2
Total Fat: 1.3 g
Cholesterol: 2.9 mg
Sodium: 211.3 mg
Total Carbs: 33.7 g
Dietary Fiber: 3.2 g
Protein: 4.2 g

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