Whole Wheat Low Cal Blueberry Muffins

Name: Whole Wheat Low Cal Blueberry Muffins Recipe
Yield: 12
Ingredients: Preheat oven to 400F.; Defrost blueberries.; In a mixing bowl sift flour and baking powder and Splenda together. In a smaller mixing bowl combine egg whites apple sauce and milk. Pour wet ingredients into dry mixture and stir until blended. Stir in blueberries. Pour batter into paper lined muffin tins filling 2.3 of the way. Bake for 17 minutes.

Number of Servings: 12

Ingredients

Preheat oven to 400F. Defrost blueberries. In a mixing bowl, sift flour and baking powder and Splenda together. In a smaller mixing bowl, combine egg whites, apple sauce and milk. Pour wet ingredients into dry mixture and stir until blended. Stir in blueberries. Pour batter into paper lined muffin tins, filling 2.3 of the way. Bake for 17 minutes.

Directions

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user JEILLIAN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 75.0
Total Fat: 0.4 g
Cholesterol: 0.2 mg
Sodium: 117.2 mg
Total Carbs: 16.3 g
Dietary Fiber: 2.5 g
Protein: 3.5 g

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