Low Fat - Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Non-Stick Cooking Spray3 Cups Flour1/2 cup sugar3 tsp baking powder1/2 tsp salt4 egg whites1 1/3 cup orange juice2 TB Conola Oil2 TB Applesauce (or you can omit the oil and use 4 TB Applesauce)2 tsp vanilla2 cups blueberries (I have found that the frozen blueberries are alittle sweeter and the fresh are alittle more tart. If you use frozen make sure to defrost them and pat them dry)
Preheat oven to 375
In a large mixing bowl combine the - flour, sugar, baking powder and salt. Put aside.
In a medium mixing bowl beat together the - egg whites, orange juice, oil, applesauce and vanilla. Add egg mixture to dry stirring until just combined. Fold in blueberries.
Spray 36 muffin tins (I use the mini muffin pans) with non-stick cooking spray.
Spoon into muffin pans (I use a cookie scooper).
Bake for about 15-17 minutes. These tend to burn easily so the 1st time you make them check the bottoms if the tops look like they are almost done.
Thanks for trying...hope you like them!
Number of Servings: 36
Recipe submitted by SparkPeople user BLOOREGARD.
In a large mixing bowl combine the - flour, sugar, baking powder and salt. Put aside.
In a medium mixing bowl beat together the - egg whites, orange juice, oil, applesauce and vanilla. Add egg mixture to dry stirring until just combined. Fold in blueberries.
Spray 36 muffin tins (I use the mini muffin pans) with non-stick cooking spray.
Spoon into muffin pans (I use a cookie scooper).
Bake for about 15-17 minutes. These tend to burn easily so the 1st time you make them check the bottoms if the tops look like they are almost done.
Thanks for trying...hope you like them!
Number of Servings: 36
Recipe submitted by SparkPeople user BLOOREGARD.
Nutritional Info Amount Per Serving
- Calories: 66.2
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 73.8 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 0.5 g
- Protein: 1.4 g
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