Sugar-free Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
175g wholemeal/whole wheat flour1.5 tsp baking powder75g applesauce14 tbsp splenda2 tbsp honey1 egg1 tsp vanilla essence100ml skimmed milk110g blueberries, frozen or fresh
Preheat oven to 210/200 degrees celsius, fan/gas mark 6. Place 6 paper muffin cases in a muffin pan.
Sift together the flour and baking powder.
In a large mixing bowl beat together the applesauce, splenda and honey until light and fluffy. Add the vanilla essence and egg, beating well to thoroughly mix. Alternatively stir in the flour mixture and milk, beginning and ending with the flour mixture. Quickly fold in the blueberries.
Spoon the batter into the muffin cases and bake for about 25-30 minutes, until golden brown and a toothpick inserted in the centre comes out clean.
Place muffin pan on a wire rack and cool for 5 minutes. Remove muffins from pan and continue cooling on wire rack
Makes 6 muffins.
Number of Servings: 6
Recipe submitted by SparkPeople user SLOWSET.
Sift together the flour and baking powder.
In a large mixing bowl beat together the applesauce, splenda and honey until light and fluffy. Add the vanilla essence and egg, beating well to thoroughly mix. Alternatively stir in the flour mixture and milk, beginning and ending with the flour mixture. Quickly fold in the blueberries.
Spoon the batter into the muffin cases and bake for about 25-30 minutes, until golden brown and a toothpick inserted in the centre comes out clean.
Place muffin pan on a wire rack and cool for 5 minutes. Remove muffins from pan and continue cooling on wire rack
Makes 6 muffins.
Number of Servings: 6
Recipe submitted by SparkPeople user SLOWSET.
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 1.5 g
- Cholesterol: 31.8 mg
- Sodium: 1,457.1 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 3.2 g
- Protein: 4.2 g
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