very berry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup sugar1 cups splenda1/4 cup Canola oil1 tsp minced lemon zest1 large egg1 egg white, lightly beaten1/2 cup unsweetened applesauce1 cup non fat blend (see recipe below)2 1/2 tsp vanilla2 tsp fresh lemon juice2 cups flour1 tbsp baking powder1 tsp baking soda1 pint fresh raspberries, blackberries, blueberries, or a mixture of berries. (I use frozen and put them in the batter without thawing)
Preheat the oven to 400. Lightly spray standard-sized muffin tins with vegetable oil spray.
In a large bowl, combine the sugar, oil and lemon zest. Add the egg and egg white and mix well. Add the applesauce and nonfat blend and stir well. Add the vanilla and lemon juice and stir.
Add the flour, baking powder and baking soda, stirring gently until completely blended. When the batter is smooth, gently fold in the berries, taking care not to overmix and break up the berries.
Fill the muffin cups 3/4 full and bake for 5 minutes. Reduce the temperature to 350 and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for one minute before turning the muffins out ontoa wire rack to cool. Serve warm or at room temperature. Store in an airtight container as they can become sticky the next day.
NONFAT BLEND
(this can also be used as a replacement for sour cream, mayo or heavy cream.)
1 cup nonfat plain yogure
1 cup nonfat cottage cheese.
In a blender, combine the yogurt and cottage cheese and blend until smooth. can be refrigerated up to one week.
Note: do not use a food processor to blend this; its power breaks down the mixture and makes it watery.
Number of Servings: 24
Recipe submitted by SparkPeople user LAUREY1.
In a large bowl, combine the sugar, oil and lemon zest. Add the egg and egg white and mix well. Add the applesauce and nonfat blend and stir well. Add the vanilla and lemon juice and stir.
Add the flour, baking powder and baking soda, stirring gently until completely blended. When the batter is smooth, gently fold in the berries, taking care not to overmix and break up the berries.
Fill the muffin cups 3/4 full and bake for 5 minutes. Reduce the temperature to 350 and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for one minute before turning the muffins out ontoa wire rack to cool. Serve warm or at room temperature. Store in an airtight container as they can become sticky the next day.
NONFAT BLEND
(this can also be used as a replacement for sour cream, mayo or heavy cream.)
1 cup nonfat plain yogure
1 cup nonfat cottage cheese.
In a blender, combine the yogurt and cottage cheese and blend until smooth. can be refrigerated up to one week.
Note: do not use a food processor to blend this; its power breaks down the mixture and makes it watery.
Number of Servings: 24
Recipe submitted by SparkPeople user LAUREY1.
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 2.7 g
- Cholesterol: 9.9 mg
- Sodium: 46.6 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 0.8 g
- Protein: 3.5 g
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