Viki's Yummy Low Carb/Low Fat Whole Wheat Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 111.7
- Total Fat: 5.8 g
- Cholesterol: 14.7 mg
- Sodium: 248.2 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Viki's Yummy Low Carb/Low Fat Whole Wheat Blueberry Muffins calories by ingredient
Introduction
I use unsweetned applesauce in my muffins and a banana to give them moisture as well as a bit of extra vitamins and good stuff :D I use unsweetned applesauce in my muffins and a banana to give them moisture as well as a bit of extra vitamins and good stuff :DNumber of Servings: 30
Ingredients
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4 Cups of Whole Wheat Flour
4 Tablespoons of baking powder( equiv. to 12 teaspoons)
1.5 cups of sugar
2 brown eggs (lightly beaten)
12 tablespoons of butter or baker's margarine (melted and cooled to room temperature)
1/4 cup applesauce
1.5 cup of blueberries(more or less to suit your taste)
1 small very ripe banana mashed (fresh or frozen I use frozen that has been thawed)
2.5 cups of 2% or fat free milk (seriously you can really tailor this how you want)
4-6 tablespoons of imitation or natural vanilla extract
2 pinches of salt (optional)
Directions
Recipe Makes 30 standard size muffins.
Preheat Oven to 350 degrees
Sift flour, baking powder, sugar and salt into one bowl and set aside ( if you don't have a sifter use a wire whisk it works just as well, trust me)
In a seperate bowl mix the slightly beaten eggs, and mashed banana together, next add the milk and then incorporate the butter into the mixture slowly, last add the vanilla and applesauce make sure all of the ingredents are mixed together very well
(note: the mixture may look slightly lumpy or chunky but that is because the butter is solidfying in the cold milk, so it's okay...trust me)
Now take the wet mixture and slowly incorporate it into your dry ingredents using a rubber spatula or a large spoon ( do NOT under any circumstances use a whisk you will over work your batter and it will become tough and icky instead of light and fluffy)
Next, fold the blueberries in just until they are nicely distributed throughout the batter. (Note: if the mixture looks too dry for you, you may add a bit more liquid up to a 1/4 of cup but don't deviate too much...thick batter makes fluffy muffins)
Lastly, take 2 12-cup muffin pans and line them with baking cups, next add enough muffin batter to fill about 3/4 of the baking cup..repeat until all cups are filled. Place the muffins in the oven for 7-15 minutes checking at the 10 minute mark. The muffins should be golden brown on top and soft inside when they have finished baking; Allow the muffins to cool then place them in a ziplock bag and store in the refrigerator for easy snacking or a quick breakfast.
Number of Servings: 30
Recipe submitted by SparkPeople user AFROCENTRICPOE.
Preheat Oven to 350 degrees
Sift flour, baking powder, sugar and salt into one bowl and set aside ( if you don't have a sifter use a wire whisk it works just as well, trust me)
In a seperate bowl mix the slightly beaten eggs, and mashed banana together, next add the milk and then incorporate the butter into the mixture slowly, last add the vanilla and applesauce make sure all of the ingredents are mixed together very well
(note: the mixture may look slightly lumpy or chunky but that is because the butter is solidfying in the cold milk, so it's okay...trust me)
Now take the wet mixture and slowly incorporate it into your dry ingredents using a rubber spatula or a large spoon ( do NOT under any circumstances use a whisk you will over work your batter and it will become tough and icky instead of light and fluffy)
Next, fold the blueberries in just until they are nicely distributed throughout the batter. (Note: if the mixture looks too dry for you, you may add a bit more liquid up to a 1/4 of cup but don't deviate too much...thick batter makes fluffy muffins)
Lastly, take 2 12-cup muffin pans and line them with baking cups, next add enough muffin batter to fill about 3/4 of the baking cup..repeat until all cups are filled. Place the muffins in the oven for 7-15 minutes checking at the 10 minute mark. The muffins should be golden brown on top and soft inside when they have finished baking; Allow the muffins to cool then place them in a ziplock bag and store in the refrigerator for easy snacking or a quick breakfast.
Number of Servings: 30
Recipe submitted by SparkPeople user AFROCENTRICPOE.
Member Ratings For This Recipe
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JENDEVO22
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DIS5150