High Protein Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 104.9
- Total Fat: 0.7 g
- Cholesterol: 19.0 mg
- Sodium: 176.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 1.6 g
- Protein: 4.5 g
View full nutritional breakdown of High Protein Blueberry Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 Cup White Flour
1/2 Cup Whole Wheat Flour
2 Scoops (1/2 cup) EAS Lean 15 Vanilla Cream Protein Powder
2 tsp Baking Powder
1/4 tsp Salt
1/4 Cup I Can't Believe It's Not Butter, Original Buttery Spray
1 Cup Splenda
1/4 Cup Honey
1 large Egg
1/4 Cup Egg Beater
1 tsp Vanilla Extract
1/2 Cup Skim Milk
1 Cup Blueberries, fresh or frozen (if frozen, thawed)
Directions
1. Bake at 400 degrees (place rack on upper 1/3 of oven).
2. Beat margarine at medium speed with electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flours with protein mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
3. Spoon batter evenly into sprayed muffin tins. Bake 20 to 22 minutes. Remove from pan immediately and cool on wire rack.
Serving Size: Makes 12 servings
2. Beat margarine at medium speed with electric mixer until creamy. Gradually add Splenda and honey, beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flours with protein mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
3. Spoon batter evenly into sprayed muffin tins. Bake 20 to 22 minutes. Remove from pan immediately and cool on wire rack.
Serving Size: Makes 12 servings