Blueberry Muffins - Low Fat/Low Cal.
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 101.6
- Total Fat: 2.2 g
- Cholesterol: 22.7 mg
- Sodium: 194.0 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 0.7 g
- Protein: 3.2 g
View full nutritional breakdown of Blueberry Muffins - Low Fat/Low Cal. calories by ingredient
Introduction
Yummy Blueberry Muffins that are easy to make and low fat/low cal. Could be lowered even more w/ Splenda, Skim Milk, Egg Beaters and Light Margarine. Yummy Blueberry Muffins that are easy to make and low fat/low cal. Could be lowered even more w/ Splenda, Skim Milk, Egg Beaters and Light Margarine.Number of Servings: 12
Ingredients
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1-3/4 C. Flour
4 Tsp. Sugar
2 Tsp. Baking Powder
1/2 Tsp. Salt
1 C. 1% Milk
1 Large Egg
1-1/2 Tbsp. Unsalted Butter, Melted
3/4 C. Blueberries, no sugar added
Directions
Preheat oven to 400 and spray a 12 cup muffin tin.
In a large bowl, combine dry ingredients. In a small bowl, combine the milk, egg and melted butter. Add blueberries to flour mixture and fold gently. Pour liquid mixture over dry ingredients and fruit and stir until just blended.
Spoon the batter into cups, filling about 2/3 full. Bake 20-25 min., until a toothpick inserted in center comes out clean and muffins are golden brown. Cool in pan on a rack for 5 min; remove from pan and serve hot.
Makes 12 servings - 1 muffin/serving.
Number of Servings: 12
Recipe submitted by SparkPeople user EMMB87.
In a large bowl, combine dry ingredients. In a small bowl, combine the milk, egg and melted butter. Add blueberries to flour mixture and fold gently. Pour liquid mixture over dry ingredients and fruit and stir until just blended.
Spoon the batter into cups, filling about 2/3 full. Bake 20-25 min., until a toothpick inserted in center comes out clean and muffins are golden brown. Cool in pan on a rack for 5 min; remove from pan and serve hot.
Makes 12 servings - 1 muffin/serving.
Number of Servings: 12
Recipe submitted by SparkPeople user EMMB87.