Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Blueberry Muffins




Source of Recipe


unknown
Vegetable oil spray
1 cup unsweetened blueberries, fresh or frozen
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup sugar
2 egg whites, slightly beaten
1/4 cup acceptable vegetable oil (no more than 2g saturated fat per tablespoon)
1/2 cup fat-free (skim) milk
1 teaspoon sugar

Preheat oven to 400º F. Lightly spray a muffin tin with vegetable oil spray.
Wash and drain fresh or frozen berries. Set aside.
In a large bowl, sift flour, baking powder and 1/3 cup sugar together.
In a small bowl, combine egg whites, oil and milk. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar and bake 20 to 25 minutes, or until browned. Allow muffins to cool 2 minutes before removing from pan.

makes 12 muffins

Nutrient Analysis

Calories 137 kcal
Protein 3g
Carbohydrate 21g
Total Fat 5g
Saturated 1g
Polyunsaturated 3g
Monounsaturated 1g
Cholesterol 0mg
Sodium 76mg
Potassium 53mg
Calcium 55 mg