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Blueberry muffins on a diet? YES! But... it means one muffin, not three or four.
This recipe makes 12 muffins. That's 12 servings.
If you like having more than one muffin, turn this recipe into mini-muffins using a 24-cup muffin tray. Adjust cooking time to approximately 13-15 minutes or when tops spring back lightly when touched.
It's always about portion control. Be reasonable. Pair a delicious muffin with a short glass (4-oz) of skim or low-fat milk, a bowl of fresh strawberries and bananas, and you have an incredibly good breakfast that will not break your diet.
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| Wild Blueberry Muffins |
Ingredients
(12 servings - 150 calories per serving)
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| 1-3/4 cup |
all-purpose flour |
| 1/3 cup |
sugar |
| 2-1/2 tsp |
baking powder |
| 1/2 tsp |
salt |
| 1 cup |
fresh or wild blueberries |
| 3/4 cup |
milk |
| 1 |
egg |
| 1/3 cup |
butter or margerine (melted) |
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- Preheat oven to 400 degrees.
- Spray a 12-muffin tin with non-stick cooking spray being careful to coat the sides of each muffin space.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt.
- Fold in blueberries gently.
- Add milk, egg, and butter.
- Mix just until dry ingredients are moistened. Batter will be lumpy.
- Spoon batter into muffin cups.
- Bake for 25 minutes or until tops spring back when lightly touched.
- Serve warm.
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