Blueberry Whole Wheat Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 101.6
- Total Fat: 0.4 g
- Cholesterol: 1.9 mg
- Sodium: 208.3 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.9 g
- Protein: 4.7 g
View full nutritional breakdown of Blueberry Whole Wheat Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2/3 Cup splenda
1/2 Cup non-fat sour cream
1 1/2 tsp. Cinnamon
4 Egg Whites
2 tsp. baking powder
1 tsp. vanilla
1/2 Cup Skim Milk
1/2 tsp. Salt
1/2 Cup Canola Oil
2 Cup Whole Wheat Flour (All Purpose)
2 Cup Raspberries or Blueberries or whatever berries you like
Mix ingredients and add berries last
(Topping) -
1/3 Cup Splenda
1 tsp. CInnamon
Mix together and sprinkle over muffins
Use greases muffin tin and place tin in oven @ 375 for 25-30 minutes
Directions
2/3 Cup splenda
1/2 Cup non-fat sour cream
1 1/2 tsp. Cinnamon
4 Egg Whites
2 tsp. baking powder
1 tsp. vanilla
1/2 Cup Skim Milk
1/2 tsp. Salt
1/2 Cup Canola Oil
2 Cup Whole Wheat Flour (All Purpose)
2 Cup Raspberries or Blueberries or whatever berries you like
Mix ingredients and add berries last
(Topping) -
1/3 Cup Splenda
1 tsp. CInnamon
Mix together and sprinkle over muffins
Use greases muffin tin and place tin in oven @ 375 for 25-30 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user SABRE11.
1/2 Cup non-fat sour cream
1 1/2 tsp. Cinnamon
4 Egg Whites
2 tsp. baking powder
1 tsp. vanilla
1/2 Cup Skim Milk
1/2 tsp. Salt
1/2 Cup Canola Oil
2 Cup Whole Wheat Flour (All Purpose)
2 Cup Raspberries or Blueberries or whatever berries you like
Mix ingredients and add berries last
(Topping) -
1/3 Cup Splenda
1 tsp. CInnamon
Mix together and sprinkle over muffins
Use greases muffin tin and place tin in oven @ 375 for 25-30 minutes
Number of Servings: 12
Recipe submitted by SparkPeople user SABRE11.