Lowfat and Healthy Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 246.5
- Total Fat: 3.4 g
- Cholesterol: 36.3 mg
- Sodium: 489.6 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 2.4 g
- Protein: 6.1 g
View full nutritional breakdown of Lowfat and Healthy Blueberry Muffins calories by ingredient
Number of Servings: 6
Ingredients
-
2 tbsp of light margarine spread
1/2 c. Splenda for baking
1 egg, large
2 tbsp of non-fat yogurt
1/2 tsp vanilla extract
1 c all-purpose white flour
1/2 c all purpose whole wheat flour
2 tbsp wheat germ
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 c. nonfat buttermilk
1/2 c frozen or fresh blueberries
Directions
Makes 6 regular sized muffins. This recipe may be doubled.
Cream together light spread and splenda until smooth. Add egg, yogurt and vanilla extract. Combine until creamy. Combine flours, salt, baking power and baking soda together in a small bowl. Sift gradually into butter/yogurt mixture. Add Wheat Germ. Mix until doughy, add buttermilk 1/2 c at a time. Gently fold in blueberries, careful not to overmix.
Pour into regular sized muffin pan and bake at 375 for 15-18 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JLLUTZ2211.
Cream together light spread and splenda until smooth. Add egg, yogurt and vanilla extract. Combine until creamy. Combine flours, salt, baking power and baking soda together in a small bowl. Sift gradually into butter/yogurt mixture. Add Wheat Germ. Mix until doughy, add buttermilk 1/2 c at a time. Gently fold in blueberries, careful not to overmix.
Pour into regular sized muffin pan and bake at 375 for 15-18 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JLLUTZ2211.