Blueberry Muffins (Alton Brown/ but altered)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 112.5
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 216.2 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.5 g
View full nutritional breakdown of Blueberry Muffins (Alton Brown/ but altered) calories by ingredient
Introduction
I made these the way Alton Brown's recipe described, but they were too high in fat and caleries. (Sub applesauce and egg whites, decrease sugar, and use greek nonfat yogurt) I made these the way Alton Brown's recipe described, but they were too high in fat and caleries. (Sub applesauce and egg whites, decrease sugar, and use greek nonfat yogurt)Number of Servings: 12
Ingredients
-
Swans Down Cake Flour, 1.5 cup (remove)
Baking Powder, 2 tsp (remove)
Baking Soda, 1 tsp (remove)
Salt, 1 dash (remove)
* greek yogurt chobani vanilla non-fat, 1.25 serving (remove)
Blueberries, fresh, 1.5 cup (remove)
Applesauce, unsweetened, .5 cup (remove)
egg white, fresh, 2 large (remove)
Granulated Sugar, .5 cup (remove)
Directions
Sift dry ingredients. Reserve 1 tbsp of dry to coat berries. Mix wet. Combine, mixing 10 strokes (do not over mix!)
add 1 cup blueberries, mix 3-5 strokes
Sprinkle reserved 1/2 cup berries on top
bake 20-25 minutes, turning 1/2 way through baking
turn out, upside down on a tea towel.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SBMATHTEACHER.
add 1 cup blueberries, mix 3-5 strokes
Sprinkle reserved 1/2 cup berries on top
bake 20-25 minutes, turning 1/2 way through baking
turn out, upside down on a tea towel.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SBMATHTEACHER.