Low-Fat Blackberry Muffins
- Number of Servings: 12
Ingredients
1 1/2 cups wheat bran1 cup nonfat milk1/2 cup unsweetened applesauce1 egg2/3 cup Splenda Brown Sugar Blend1/2 teaspoon vanilla extract1 cup whole wheat flour1 T. Vital Wheat Gluten1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1 cup blackberries, fresh or frozen
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HELPERBAER.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user HELPERBAER.
Nutritional Info Amount Per Serving
- Calories: 123.5
- Total Fat: 1.0 g
- Cholesterol: 15.8 mg
- Sodium: 22.1 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 4.9 g
- Protein: 4.7 g
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