Whole Wheat Blueberry Muffins - low cal, low sugar
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 151.1
- Total Fat: 6.2 g
- Cholesterol: 29.4 mg
- Sodium: 212.6 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
View full nutritional breakdown of Whole Wheat Blueberry Muffins - low cal, low sugar calories by ingredient
Introduction
Sort of adapted from allrecipes.com:http://allrecipes.com/r
ecipe/whole-wheat-blueberry-muffins/de
tail.aspx Sort of adapted from allrecipes.com:
http://allrecipes.com/r
ecipe/whole-wheat-blueberry-muffins/de
tail.aspx
Number of Servings: 12
Ingredients
-
1 1/2 cups whole wheat flour
1.2 tsp Morton light salt
1 tsp baking powder
1 tsp baking soda
1/3 cup melted butter
1 egg
1/3 nonfat milk
1/2 cup unsweetened applesauce
1 pint fresh blueberries
optional crumble topping (included in nutritional info):
1 tbls
2 tbls whole wheat flour
2 tbls and 2 tsp Splenda brown sugar blend
Directions
1. preheat oven to 350 degrees F and grease 12 cup muffin pan
2. combine flour, sugar, salt, baking powder, and baking soda in a bowl
3. combine melted butter, egg, milk and applesauce in a seperate bowl
4. add liquid mixture to flour mixture and combine thoroughly
5. lightly stir in blueberries
6. fill prepared muffin pan with batter (about 2/3 full)
7. Bake for approx. 25 minutes.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LYDIAMAE94.
2. combine flour, sugar, salt, baking powder, and baking soda in a bowl
3. combine melted butter, egg, milk and applesauce in a seperate bowl
4. add liquid mixture to flour mixture and combine thoroughly
5. lightly stir in blueberries
6. fill prepared muffin pan with batter (about 2/3 full)
7. Bake for approx. 25 minutes.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LYDIAMAE94.