Breakfast

Rainy Day Whole Wheat Blueberry Muffins is for Breakfast, Snack.

Rainy Day Whole Wheat Blueberry Muffins takes 10 minutes to prepare.

Rainy Day Whole Wheat Blueberry Muffins takes 11 minutes to cook.

Rainy Day Whole Wheat Blueberry Muffins makes 36 servings.

The ingredients for Rainy Day Whole Wheat Blueberry Muffins are:

2/3 cup brown sugar
1 large egg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup frozen blueberries, thawed
1 1/2 cups whole wheat flour
skim milk

Here is how you make Rainy Day Whole Wheat Blueberry Muffins:

Preheat oven to 350 degrees. Spray the mini muffin tin with non-stick cooking spray. Cream together brown sugar and egg until there are no more lumps. Add baking soda, baking powder, salt, and cinnamon, and mix well. Microwave the blueberries for one minute and add immediately to the mixture. Add flour gradually, making sure it is well-mixed. The dough will be very thick. Add the milk one tablespoon at a time, mixing well. The dough will be a good consistency when it looks like a liquid, but it resists the spoon slightly. The batter will look somewhat spongy under the surface. Use a teaspoon to fill each of the mini muffin cups halfway with batter. Bake for about 11 minutes, until a toothpick inserted in the center comes out clean. Serving Size: Makes 36 one-muffin servingsNumber of Servings: 36Recipe submitted by SparkPeople user AWANDERINGSUN.

The nutritional information for Rainy Day Whole Wheat Blueberry Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 38.4

• Total Fat: 0.3 g
• Cholesterol: 5.3 mg
• Sodium: 7.1 mg
• Total Carbs: 9.8 g
• Dietary Fiber: 0.8 g
• Protein: 1.1 g