Low-Fat Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 94.6
  • Total Fat: 1.0 g
  • Cholesterol: 18.6 mg
  • Sodium: 279.1 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 3.9 g

View full nutritional breakdown of Low-Fat Blueberry Muffins calories by ingredient


Introduction

Recipe actually called for 1/2 white and 1/2 wheat flour, but I use all wheat and add a little extra baking powder. Also calls for 2/3 c Brown Sugar, but only use 1/4 c. These are a dense and not too sweet muffin following my changes. Recipe actually called for 1/2 white and 1/2 wheat flour, but I use all wheat and add a little extra baking powder. Also calls for 2/3 c Brown Sugar, but only use 1/4 c. These are a dense and not too sweet muffin following my changes.
Number of Servings: 12

Ingredients

    1 1/2 C Wheat Bran
    1 C Skim Milk
    1/2 C Unsweetened Applesauce
    1 Egg
    1/4 C Brown Sugar
    1/2 tsp Vanilla Extract
    1 C Whole Wheat Flour
    1 tsp Baking Soda
    1 tsp (+ a pinch) Baking Powder
    1/2 tsp salt
    1 C Blueberries

Directions

Makes 12 Muffins
Preheat oven to 375 degrees F. Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 min.

In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.

Bake in preheated oven for 15 to 20 minutes or until tops spring back when lightly tapped.

Number of Servings: 12

Recipe submitted by SparkPeople user LUV2COOK4.