Blackberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.6
  • Total Fat: 4.6 g
  • Cholesterol: 18.8 mg
  • Sodium: 197.3 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.3 g

View full nutritional breakdown of Blackberry Muffins calories by ingredient
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Introduction

These delicious muffins were very moist and yummy! The yogurt I used was actually the yoplait delights Lemon chiffon, but I could not find it in the ingredient choices. The chocolate is the same nutritional value. These delicious muffins were very moist and yummy! The yogurt I used was actually the yoplait delights Lemon chiffon, but I could not find it in the ingredient choices. The chocolate is the same nutritional value.
Number of Servings: 12

Ingredients

    1 large egg
    3 Tbs canola oil
    1/2 c. Splenda Granular
    1 8oz container low-fat lemon yogurt
    6 Tbs 1% milk
    1 1/2 tsp vanilla
    2 C. whole wheat flour
    1 Tbs baking powder
    1/2 tsp baking soda
    1 C. fresh blackberries ( or fresh berries of your choice.)

Directions

1. Preheat oven to 375 F. Line a standard 12 cup muffin tin with paper liners
2. In a small bowl, whisk egg until frothy. Add oil, Splenda, yogurt, milk, and vanilla. Whisk until smooth.
3. In a large bowl, combine flour, baking powder, and baking soda. Stir. Add berries. Make a well in the dry ingredients and pour in the yogurt mixture. Using a large spoon or spatula, stir just until dry ingredients are moistened.
4. Spoon batter into muffin tins, filling each cup about 2/3 full.
5. Bake for 18-20 minutes, or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user WINDY01.

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