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Yield: Serves 24. 1 muffin each
Recipes
Blueberry Muffins
| Nutrition Information | |
| Calories: | 175 |
| Total Fat: | 9.5g |
| Saturated Fat: | 0.7g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 63mg |
| Carbohydrates: | 20.9g |
| Dietary Fiber: | 2.4g |
| Sugars: | 9.5g |
| Protein: | 3g |
| Vitamin A: | 88.9iu (1%) |
| Vitamin C: | 1.8mg (3%) |
| Calcium: | 54mg (5%) |
| Iron: | 0.9mg (5%) |
3 cups white whole wheat flour
1 cup sugar
1/2 cup splenda
4 teaspoons baking powder
1/2 cup vegetable oil
1 cup egg substitute
2/3 cup skim milk
2 cups blueberries
Preheat oven to 400º. Lightly spray non-stick muffin pan with vegetable oil.
Mix all ingredients together in large bowl except the blueberries. Once everything is mixed, fold blueberries in.
Bake 20 minutes or until muffins are done in the center. Allow to cool briefly and turn out from pan. Store in the refrigerator or freezer.
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