Lowfat and Healthy Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp of light margarine spread1/2 c. Splenda for baking1 egg, large2 tbsp of non-fat yogurt1/2 tsp vanilla extract1 c all-purpose white flour1/2 c all purpose whole wheat flour2 tbsp wheat germ1/4 tsp salt1 tsp baking powder1/4 tsp baking soda1/2 c. nonfat buttermilk1/2 c frozen or fresh blueberries
Makes 6 regular sized muffins. This recipe may be doubled.
Cream together light spread and splenda until smooth. Add egg, yogurt and vanilla extract. Combine until creamy. Combine flours, salt, baking power and baking soda together in a small bowl. Sift gradually into butter/yogurt mixture. Add Wheat Germ. Mix until doughy, add buttermilk 1/2 c at a time. Gently fold in blueberries, careful not to overmix.
Pour into regular sized muffin pan and bake at 375 for 15-18 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JLLUTZ2211.
Cream together light spread and splenda until smooth. Add egg, yogurt and vanilla extract. Combine until creamy. Combine flours, salt, baking power and baking soda together in a small bowl. Sift gradually into butter/yogurt mixture. Add Wheat Germ. Mix until doughy, add buttermilk 1/2 c at a time. Gently fold in blueberries, careful not to overmix.
Pour into regular sized muffin pan and bake at 375 for 15-18 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JLLUTZ2211.
Nutritional Info Amount Per Serving
- Calories: 246.5
- Total Fat: 3.4 g
- Cholesterol: 36.3 mg
- Sodium: 489.6 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 2.4 g
- Protein: 6.1 g
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