Blackberry Muffins
- Number of Servings: 18
Ingredients
1 cup all purpose flour1 1/2 cups whole wheat flour1 Tbsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 tsp cinnamon2 large eggs1 cup fat free plain greek yogurt1 tsp skim milk1 cup splenda4 Tbsp country crock + calcium, melted1/4 cup unsweetened applesauce1 teaspoon vanilla1 1/2 cups blackberries, cut in half
Position rack in center of oven. Preheat oven to 400°F. Grease a standard muffin pan and or line with paper muffin cups. (this makes 18 so you will need more than 1 muffin pan)
Whisk together the flours, baking powder, baking soda, cinnamon and salt in a large bowl.
In a separate bowl, whisk together eggs, greek yogurt, milk, splenda, butter and vanilla.
Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serving Size: 18
Number of Servings: 18
Recipe submitted by SparkPeople user SLJGEMINI75.
Whisk together the flours, baking powder, baking soda, cinnamon and salt in a large bowl.
In a separate bowl, whisk together eggs, greek yogurt, milk, splenda, butter and vanilla.
Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
Serving Size: 18
Number of Servings: 18
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 91.8
- Total Fat: 1.9 g
- Cholesterol: 20.6 mg
- Sodium: 213.0 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.2 g
- Protein: 4.1 g
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