Snack

Low Fat Low Carb Blueberry Muffins is for Snack.

Low Fat Low Carb Blueberry Muffins takes 10 minutes to prepare.

Low Fat Low Carb Blueberry Muffins takes 18 minutes to cook.

Low Fat Low Carb Blueberry Muffins makes 12 servings.

The ingredients for Low Fat Low Carb Blueberry Muffins are:

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 tsp. baking soda
3/4 cup Splenda for baking
1/4 instant nonfat dry milk
2 egg whites, slightly beaten
1/4 cup natural applesauce
3/4 cup skim milk
1 tsp. vanilla extract
1 cup unsweetened blueberries, fresh or frozen (thaw if frozen)

Here is how you make Low Fat Low Carb Blueberry Muffins:

Preheat oven to 400? F. Lightly spray a muffin tin with vegetable spray.Wash and drain blueberries. Spread out on paper towels to dry, set aside.In a large bowl, stir together flour, baking powder, baking soda, Splenda and dry milk.In a small bowl, combine egg whites, applesauce, milk and vanilla extract.Pour wet mixture into dry ingredients. Stir just enough to blend. Gently stir in blueberries.Pour or spoon batter into prepared muffin tin, filling each cup 2/3 full. Bake 18 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.Serving Size:?12 muffins

The nutritional information for Low Fat Low Carb Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 80.4

• Total Fat: 0.0 g
• Cholesterol: 0.6 mg
• Sodium: 78.9 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 0.4 g
• Protein: 3.5 g

The dietary needs meet for Low Fat Low Carb Blueberry Muffins is Low Fat