Blueberry Muffin Top (Cookies)
Nutritional Info
- Servings Per Recipe: 34
- Amount Per Serving
- Calories: 61.4
- Total Fat: 0.5 g
- Cholesterol: 0.1 mg
- Sodium: 103.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.9 g
- Protein: 1.9 g
View full nutritional breakdown of Blueberry Muffin Top (Cookies) calories by ingredient
Introduction
I make these muffin tops on a cookie sheet so they end up looking like cookies with a muffin consistency. I make these muffin tops on a cookie sheet so they end up looking like cookies with a muffin consistency.Number of Servings: 34
Ingredients
-
6T flax + enough white flour to make 2Cups (26T flour)
1 1/2C Wheat Bran
4t baking powder
1/2t salt
2/3C Honey
1/2C egg whites only; egg substitute
1C skim milk
1/2C unsweet apple sauce
1C small blueberries
non stick cooking spray
Tips
to mix flax and flour - put 6T flax in a 1Cup measuring cup and fill the rest with white flour, then scoop 1 Cup more of white flour.
Directions
Preheat oven to 400. Grease muffin top pans or a cookie sheet.
In a medium Bowl combine flax, flour, wheat bran, baking powder, and salt. Set aside.
In another bowl combine everything else EXCEPT blueberries. stir gently until combined. Add the wet mixture to the dry mixture and stir slowly and gently until JUST combined. mix should be slightly thicker then muffin mix. Add more milk 1T at a time if necessary.
Use a rounded spoonful to scoop batter onto cookie sheet. (I got 34 cookies this way)
Bake 7-11min or until slightly golden brown and a toothpick inserted comes out clean. I baked mine on the bottom rack 4min then the top rack 3min to keep the bottoms from browning too much.
Cool on a wire rack.
Serving Size: 34 muffin top cookies
Number of Servings: 34
Recipe submitted by SparkPeople user MINDAY2.
In a medium Bowl combine flax, flour, wheat bran, baking powder, and salt. Set aside.
In another bowl combine everything else EXCEPT blueberries. stir gently until combined. Add the wet mixture to the dry mixture and stir slowly and gently until JUST combined. mix should be slightly thicker then muffin mix. Add more milk 1T at a time if necessary.
Use a rounded spoonful to scoop batter onto cookie sheet. (I got 34 cookies this way)
Bake 7-11min or until slightly golden brown and a toothpick inserted comes out clean. I baked mine on the bottom rack 4min then the top rack 3min to keep the bottoms from browning too much.
Cool on a wire rack.
Serving Size: 34 muffin top cookies
Number of Servings: 34
Recipe submitted by SparkPeople user MINDAY2.
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