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MUFFINS: Low Fat Blueberry Muffins

Source of Recipe

Lynda


List of Ingredients

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup egg beaters® 99% egg substitute
1/2 cup skim milk
2 tbsp oil
1/2 tsp vanilla extract
1 cup frozen blueberries, thawed and juices reserved



Recipe

Combine flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat together eggs, milk, oil, vanilla, & about 1/2 cup of reserved blueberry juice. Add this mixture along with the blueberries to the dry ingredients & mix until thoroughly combined. Fill muffin tins about 2/3 full with batter & bake in a preheated 400° oven for 20 to 25 minutes. Makes 12 muffins.

Per Muffin: 92 Calories; 3g Fat; 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 190mg Sodium.