Raspberry Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.0
  • Total Fat: 5.6 g
  • Cholesterol: 0.5 mg
  • Sodium: 433.9 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.1 g

View full nutritional breakdown of Raspberry Blueberry Muffins calories by ingredient
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Number of Servings: 12


    1 cup fat-free (skim) milk
    1/4 cup vegetable oil
    1 tablespoon grated orange peel
    1/4 cup fat-free egg product or 2 egg whites
    1 cup Gold MedalŪ all-purpose flour
    1 cup Gold MedalŪ whole wheat flour
    8 teaspoons Splenda Sugar for Baking
    3 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup raspberries
    1/4 cup blueberries
    2 teaspoons flaxseed (grind)


1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray or place paper baking cup in each muffin cup.
2. In large bowl, beat milk, oil, orange peel and egg product with spoon. Stir in flours, 1/3 cup sugar, the baking powder, flaxseed and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with additional sugar.
4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan.

Number of Servings: 12

Recipe submitted by SparkPeople user SILVS22.

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