Low Sodium Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
1.5 cup Flour - Gold medal all purpose flour .5 cup Granulated Sugar 2 tsp Hain Featherweight Baking Powder (by PASHWO) 1 large Egg, fresh, whole, raw .75 cup Milk, 1% .12 cup Applesauce, unsweetened 2 tbsp Crisco Pure Vegetable Oil 1 cup Blueberries, fresh
Combine dry ingredients, make well in center, combine egg, milk, applesauce & oil; add to dry ingredients & stir just til moistened. Fold in blueberries. Fill muffin pans 2/3 full.
Bake @ 400* for 20-25 min. or golden brown. Makes 11 muffins
Serving Size: 1 Muffin
Number of Servings: 11
Recipe submitted by SparkPeople user PATRICKL2015.
Bake @ 400* for 20-25 min. or golden brown. Makes 11 muffins
Serving Size: 1 Muffin
Number of Servings: 11
Recipe submitted by SparkPeople user PATRICKL2015.
Nutritional Info Amount Per Serving
- Calories: 133.0
- Total Fat: 3.1 g
- Cholesterol: 17.7 mg
- Sodium: 14.6 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g