Snack

"Fat Free" Blueberry/Raspberry Muffins is for Breakfast, Snack.

"Fat Free" Blueberry/Raspberry Muffins takes 20 minutes to prepare.

"Fat Free" Blueberry/Raspberry Muffins takes 20 minutes to cook.

"Fat Free" Blueberry/Raspberry Muffins makes 12 servings.

The ingredients for "Fat Free" Blueberry/Raspberry Muffins are:

2 Cups fresh or frozen blueberries or raspberries
1 cup minus 1 tbsp whole wheat graham flour
3/4 cup oat bran flour (I used white flour)
1 1/2 tsp. baking powder (I used baking soda)
1/2 tsp salt
1/2 tsp. cinnamon
3/4 cup packed brown sugar
2 egg whites
3/4 cup plain fat free yogurt
1/2 cup plus 1 Tbsp applesauce
2 Tbsp whole wheat graham flour

Here is how you make "Fat Free" Blueberry/Raspberry Muffins:

Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In 1st bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries/raspberries with 2 Tbsp flour (helps them from sinking to the bottom). Fold berries into mix. I used a 1/4 cup to portion out the muffin mix into the tin, bake 20-25 minutes. Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user JOSIE098.

The nutritional information for "Fat Free" Blueberry/Raspberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 144.8

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 174.6 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 2.6 g
• Protein: 3.5 g

The dietary needs meet for "Fat Free" Blueberry/Raspberry Muffins is Low Fat