Breakfast

Low Fat and Low Cal Blueberry Muffins is for Breakfast, Snack.

Low Fat and Low Cal Blueberry Muffins takes 8 minutes to prepare.

Low Fat and Low Cal Blueberry Muffins takes 17 minutes to cook.

Low Fat and Low Cal Blueberry Muffins makes 12 servings.

The ingredients for Low Fat and Low Cal Blueberry Muffins are:

Ingredients:


1 C Blueberries, fresh or frozen (unsweetened)
1 3/4 C Flour, White (or use Whole Wheat or Oat Bran)
2 1/2 tsp Baking Powder
1/3 C Splenda Sugar Blend for Baking
Cinnamon and/or All Spice to taste (optional)
2 Egg whites
1/4 C Applesauce, unsweetened
1/2 C Skim Milk
1 tsp vanilla (optional)
1 tsp Splenda (optional)

Here is how you make Low Fat and Low Cal Blueberry Muffins:

1. Preheat oven to 400° F. Lightly spray a muffin tin with vegetable spray or use muffin cups.2. Wash and drain blueberries. Set aside.3. In a large bowl, sift together first four dry ingredients.4. In a small bowl, combine next four wet ingredients.5. Pour wet ingredients all at once into dry ingredients; stir just enough to blend. 6. Gently stir in blueberries.7. Pour batter into prepared muffin cups, filling each 2/3 full. Sprinkle lightly with 1 tsp Splenda.8. Bake 17 minutes, or until light brown. 9. Allow muffins to cool 2 minutes before removing from pan. Makes 12 muffins - serving size is 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user OZARKMOM.

The nutritional information for Low Fat and Low Cal Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 108.4

• Total Fat: 0.3 g
• Cholesterol: 0.2 mg
• Sodium: 107.3 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 0.9 g
• Protein: 2.8 g