High Protein Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cup White Flour1/2 Cup Whole Wheat Flour2 Scoops (1/2 cup) EAS Lean 15 Vanilla Cream Protein Powder 2 tsp Baking Powder1/4 tsp Salt1/4 Cup I Can't Believe It's Not Butter, Original Buttery Spray1 Cup Splenda1/4 Cup Honey1 large Egg1/4 Cup Egg Beater1 tsp Vanilla Extract1/2 Cup Skim Milk1 Cup Blueberries, fresh or frozen (if frozen, thawed)
1. Bake at 400 degrees (place rack on upper 1/3 of oven).
2. Beat margarine at medium speed with electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flours with protein mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
3. Spoon batter evenly into sprayed muffin tins. Bake 20 to 22 minutes. Remove from pan immediately and cool on wire rack.
Serving Size: Makes 12 servings
2. Beat margarine at medium speed with electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flours with protein mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
3. Spoon batter evenly into sprayed muffin tins. Bake 20 to 22 minutes. Remove from pan immediately and cool on wire rack.
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 104.9
- Total Fat: 0.7 g
- Cholesterol: 19.0 mg
- Sodium: 176.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.6 g
- Protein: 4.5 g
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