Low Fat Low Carb Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 80.4
  • Total Fat: 0.0 g
  • Cholesterol: 0.6 mg
  • Sodium: 78.9 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Low Fat Low Carb Blueberry Muffins calories by ingredient
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Number of Servings: 12


    1 3/4 cups all-purpose flour
    2 1/2 teaspoons baking powder
    1/2 tsp. baking soda
    3/4 cup Splenda for baking
    1/4 instant nonfat dry milk
    2 egg whites, slightly beaten
    1/4 cup natural applesauce
    3/4 cup skim milk
    1 tsp. vanilla extract
    1 cup unsweetened blueberries, fresh or frozen (thaw if frozen)


Preheat oven to 400 F. Lightly spray a muffin tin with vegetable spray.
Wash and drain blueberries. Spread out on paper towels to dry, set aside.
In a large bowl, stir together flour, baking powder, baking soda, Splenda and dry milk.
In a small bowl, combine egg whites, applesauce, milk and vanilla extract.
Pour wet mixture into dry ingredients. Stir just enough to blend. Gently stir in blueberries.
Pour or spoon batter into prepared muffin tin, filling each cup 2/3 full. Bake 18 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.

Serving Size:12 muffins

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