Blueberry Whole Wheat Muffins
- Number of Servings: 12
Ingredients
2/3 Cup splenda1/2 Cup non-fat sour cream1 1/2 tsp. Cinnamon4 Egg Whites2 tsp. baking powder1 tsp. vanilla1/2 Cup Skim Milk1/2 tsp. Salt1/2 Cup Canola Oil2 Cup Whole Wheat Flour (All Purpose)2 Cup Raspberries or Blueberries or whatever berries you like Mix ingredients and add berries last(Topping) - 1/3 Cup Splenda1 tsp. CInnamonMix together and sprinkle over muffinsUse greases muffin tin and place tin in oven @ 375 for 25-30 minutes
2/3 Cup splenda
1/2 Cup non-fat sour cream
1 1/2 tsp. Cinnamon
4 Egg Whites
2 tsp. baking powder
1 tsp. vanilla
1/2 Cup Skim Milk
1/2 tsp. Salt
1/2 Cup Canola Oil
2 Cup Whole Wheat Flour (All Purpose)
2 Cup Raspberries or Blueberries or whatever berries you like
Mix ingredients and add berries last
(Topping) -
1/3 Cup Splenda
1 tsp. CInnamon
Mix together and sprinkle over muffins
Use greases muffin tin and place tin in oven @ 375 for 25-30 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user SABRE11.
1/2 Cup non-fat sour cream
1 1/2 tsp. Cinnamon
4 Egg Whites
2 tsp. baking powder
1 tsp. vanilla
1/2 Cup Skim Milk
1/2 tsp. Salt
1/2 Cup Canola Oil
2 Cup Whole Wheat Flour (All Purpose)
2 Cup Raspberries or Blueberries or whatever berries you like
Mix ingredients and add berries last
(Topping) -
1/3 Cup Splenda
1 tsp. CInnamon
Mix together and sprinkle over muffins
Use greases muffin tin and place tin in oven @ 375 for 25-30 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user SABRE11.
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 0.4 g
- Cholesterol: 1.9 mg
- Sodium: 208.3 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.9 g
- Protein: 4.7 g
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