Blueberry Muffins
Recipe from Babyfit.com
Serves: 12
Serving Size: 1 muffin
Everyone knows I love muffins! They are so yummy in the morning, but you seriously have to watch that the ones you like the most aren't loaded in fat, and sugars. Thats makes them more like cupcakes instead of muffins! I love this recipe, one because they are a little bit better, without loosing any flavor, they are quick and easy to make, and they use one of my favorite berries to pick (and man have we hit the mother load of berries living here)! This is a a lower-fat version of my perennial favorite - prep and bake in less than 25 minutes!
INGREDIENTS
1 cup unsweetened blueberries, fresh or frozen
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/3 cup sugar
1 egg, slightly beaten
1/4 cup olive oil
1/2 cup skim milk
1 teaspoon sugar
DIRECTIONS
1. Preheat oven to 400 F. Lightly spray a muffin tin with vegetable spray.
2. Wash and drain blueberries. Set aside.
3. In a large bowl, sift flour, baking powder and 1/3 cup sugar together.
4. In a small bowl, combine egg, oil and milk.
5. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries.
6. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar and bake 17 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.
NUTRITION INFO
(per serving)
Calories: 119.4
Fat: 0.8 g
Carbohydrates: 24.9 g
Protein: 3.1 g
Enjoy,
~Mommy of 6
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