Blueberry Muffins (Alton Brown/ but altered)

Blueberry Muffins (Alton Brown/ but altered)
Be the first to
rate this recipe!
member ratings
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.