Whole Wheat Blueberry Muffins with Cream Cheese fillin
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 128.7
- Total Fat: 3.5 g
- Cholesterol: 10.8 mg
- Sodium: 177.5 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 1.8 g
- Protein: 4.7 g
View full nutritional breakdown of Whole Wheat Blueberry Muffins with Cream Cheese fillin calories by ingredient
Number of Servings: 20
Ingredients
-
Muffins:
2 cups whole wheat flour
1 tsp baking soda
1 1/4 cup lowfat buttermilk
2 egg whites lightly beaten
1/3 cup cold butter cut into pieces
1/2 cup splenda brown sugar
2 tbsp honey
1 1/2 cups blueberries (frozen are fine. be sure to thaw them first!)
Filling:
1/4 tsp vanilla extract
1/4 cup lowfat buttermilk
1/4 powdered sugar
8 oz fat free cream cheese
Directions
1. Preheat oven to 350 degrees
2. beat butter, splenda, and egg whites until frothy
3. mix in buttermilk and honey
4. add in flour and baking soda and beat until mixed
5. fold blueberries in gently
6. beat cream cheese, powdered, sugar, vanilla and buttermilk until creamy
7. in sprayed muffin cups layer muffin batter (enough to cover bottom) then a dollop of filling and another spponful of batter to cover the filling.
8. Bake for 30 minutes
Number of Servings: 20
Recipe submitted by SparkPeople user CHEERCRZ2.
2. beat butter, splenda, and egg whites until frothy
3. mix in buttermilk and honey
4. add in flour and baking soda and beat until mixed
5. fold blueberries in gently
6. beat cream cheese, powdered, sugar, vanilla and buttermilk until creamy
7. in sprayed muffin cups layer muffin batter (enough to cover bottom) then a dollop of filling and another spponful of batter to cover the filling.
8. Bake for 30 minutes
Number of Servings: 20
Recipe submitted by SparkPeople user CHEERCRZ2.
