BLACKBERRY WALNUT MUFFINS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup Flour - King Arthur brand, unbleached bread flour (by OMALLEYC) 2 tsp Baking Powder 1 tsp Baking Soda 16 tsp Splenda No Calorie Sweetener 1 tsp Nutmeg, ground 1 tsp Ginger, ground 100 gram Cinnamin ground (100g) (by RONNIE0A) .5 cup Chobani Plain Non-Fat Greek Yoghurt (by GMOSESMARKLE) 1 large Egg, fresh, whole, raw 1 dash Salt 1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 1 cup HEB Mootopia (Fat Free) 1 cup Blackberries, fresh 1.5 oz Walnuts
PUT MUFFIN PAPERS IN MUFFIN TIN SPRAY TO COAT.
HEAT OVEN TO 350*
MIX ALL DRY INGREDIENTS IN A LARGE BOWL MIX TO BLEND. IN SEPARATE BOWL MIX ALL THE LIQUIDS. PUT THE BERRIES AND NUTS IN THE DRY MIXTURE AND STIR TO COAT. POUR WET INTO DRY AND MIX UNTIL ALL FLOUR IS BLENDED WITH LIQUIDS. SPOON THE BATTER EVENLY AMONG THE TWELVE LARGE OR 24 SMALL MUFFIN MOLDS. SPRINKLE TOP WITH A LITTLE CINNAMON AND SPLENDA MIX ON TOP.
BAKE 35 MINUTES.
Serving Size: MAKES 12 LARGE OR 24 SMALL
Number of Servings: 12
Recipe submitted by SparkPeople user SLIMERMETOO.
HEAT OVEN TO 350*
MIX ALL DRY INGREDIENTS IN A LARGE BOWL MIX TO BLEND. IN SEPARATE BOWL MIX ALL THE LIQUIDS. PUT THE BERRIES AND NUTS IN THE DRY MIXTURE AND STIR TO COAT. POUR WET INTO DRY AND MIX UNTIL ALL FLOUR IS BLENDED WITH LIQUIDS. SPOON THE BATTER EVENLY AMONG THE TWELVE LARGE OR 24 SMALL MUFFIN MOLDS. SPRINKLE TOP WITH A LITTLE CINNAMON AND SPLENDA MIX ON TOP.
BAKE 35 MINUTES.
Serving Size: MAKES 12 LARGE OR 24 SMALL
Number of Servings: 12
Recipe submitted by SparkPeople user SLIMERMETOO.
Nutritional Info Amount Per Serving
- Calories: 155.3
- Total Fat: 4.2 g
- Cholesterol: 15.5 mg
- Sodium: 220.8 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 5.4 g
- Protein: 6.1 g
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