Blackberry Yogurt Muffins
- Number of Servings: 12
Ingredients
1 1/2 Tbsp unsweetened applesauce1 1/2 Tbsp vegetable oil3 Tbsp country crock + calcium3/4 cup splenda1/2 tsp vanilla extract2 eggs1/2 cup fat free plain greek yogurt2 Tbsp skim milk1/2 cup all purpose flour3/4 cup whole wheat flour1 tsp baking powder1/4 tsp baking sodadash salt1 cup blackberries, cut in half
Preheat oven to 350ºF. Line 12 muffin tin cups with paper liners and set aside.
In large bowl, applesauce, oil and margarine together. Cream with splenda until light and fluffy. Stir in vanilla, eggs (1 at a time), yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Stir in blackberries gently. Scoop by the tablespoon into prepared muffin tins evenly.
Place into the preheated oven and reduce temperature to 325ºF. Bake 20-25 minutes or until a toothpick comes out clean when inserted. Cool 10 minutes and serve.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
In large bowl, applesauce, oil and margarine together. Cream with splenda until light and fluffy. Stir in vanilla, eggs (1 at a time), yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Stir in blackberries gently. Scoop by the tablespoon into prepared muffin tins evenly.
Place into the preheated oven and reduce temperature to 325ºF. Bake 20-25 minutes or until a toothpick comes out clean when inserted. Cool 10 minutes and serve.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 95.4
- Total Fat: 4.0 g
- Cholesterol: 30.9 mg
- Sodium: 118.0 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.7 g
- Protein: 3.7 g
Member Reviews