Bisquick Blueberry Muffins (eggless)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 103.6
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 177.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g
View full nutritional breakdown of Bisquick Blueberry Muffins (eggless) calories by ingredient
Introduction
*EnerG Egg Replacer, 1.5 tsp (remove)Water, tap, 2 Tbsp (remove)
*Heart Smart Bisquick (mix only), 2 cup (remove)
*Splenda, 1/4 cup (remove)
*Silk Light Vanilla Soy Milk, 2/3 cup (remove)
*Canola Oil, 2 Tbsp (remove)
Blueberries, fresh, 1 cup (remove)
*EnerG Egg Replacer, 1.5 tsp (remove)
Water, tap, 2 Tbsp (remove)
*Heart Smart Bisquick (mix only), 2 cup (remove)
*Splenda, 1/4 cup (remove)
*Silk Light Vanilla Soy Milk, 2/3 cup (remove)
*Canola Oil, 2 Tbsp (remove)
Blueberries, fresh, 1 cup (remove)
Number of Servings: 12
Ingredients
-
*EnerG Egg Replacer, 1.5 tsp
Water, tap, 2 Tbsp
*Heart Smart Bisquick (mix only), 2 cup
*Splenda, 1/4 cup
*Silk Light Vanilla Soy Milk, 2/3 cup
*Canola Oil, 2 Tbsp
Blueberries, fresh, 1 cup
Directions
Preheat oven to 400 degrees
Mix together 1 1/2 tsp Ener-g with 2 Tbsp Water. Stir well.
Add all remaining ingredients except blueberries. Stir just until moist.
Fold in blueberries.
Spoon into muffin tin with muffin papers in bottom.
Bake for 12 minutes.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RUNNERGURL61.
Mix together 1 1/2 tsp Ener-g with 2 Tbsp Water. Stir well.
Add all remaining ingredients except blueberries. Stir just until moist.
Fold in blueberries.
Spoon into muffin tin with muffin papers in bottom.
Bake for 12 minutes.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user RUNNERGURL61.