Low Fat & Low Cal Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients: 1 C Blueberries, fresh or frozen (unsweetened)1 3/4 C Flour, White (or use Whole Wheat or Oat Bran)2 1/2 tsp Baking Powder1/3 C Splenda Sugar Blend for BakingCinnamon and/or All Spice to taste (optional)2 Egg whites1/4 C Applesauce, unsweetened1/2 C Skim Milk 1 tsp vanilla (optional)1 tsp Splenda (optional)
1. Preheat oven to 400° F. Lightly spray a muffin tin with vegetable spray or use muffin cups.
2. Wash and drain blueberries. Set aside.
3. In a large bowl, sift together first four dry ingredients.
4. In a small bowl, combine next four wet ingredients.
5. Pour wet ingredients all at once into dry ingredients; stir just enough to blend.
6. Gently stir in blueberries.
7. Pour batter into prepared muffin cups, filling each 2/3 full. Sprinkle lightly with 1 tsp Splenda.
8. Bake 17 minutes, or until light brown.
9. Allow muffins to cool 2 minutes before removing from pan.
Makes 12 muffins - serving size is 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user OZARKMOM.
2. Wash and drain blueberries. Set aside.
3. In a large bowl, sift together first four dry ingredients.
4. In a small bowl, combine next four wet ingredients.
5. Pour wet ingredients all at once into dry ingredients; stir just enough to blend.
6. Gently stir in blueberries.
7. Pour batter into prepared muffin cups, filling each 2/3 full. Sprinkle lightly with 1 tsp Splenda.
8. Bake 17 minutes, or until light brown.
9. Allow muffins to cool 2 minutes before removing from pan.
Makes 12 muffins - serving size is 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user OZARKMOM.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 0.3 g
- Cholesterol: 0.2 mg
- Sodium: 107.3 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 0.9 g
- Protein: 2.8 g
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