- Joined
- Oct 8, 2001
1 c whole wheat flour
1 c white flour
3 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 c. Egg beaters
1 c. skim milk
1/4 c. unsweetened applesauce
1 tsp vanilla
1 c. frozen blueberries
Topping: 1 TBSP sugar and 1/2 tsp cinnamon
Preheat oven to 375. Spray muffin pan with nonstick cooking spray. In a medium bowl, combine flours, baking powder, salt, nutmeg, and cinnamon.
In small bowl combine egg beaters, milk, applesauce and vanilla. Whisk until smooth. Add to dry ingredients.
Stir with a fork just until batter is blended; do not overmix. Gently stir in blueberries. Spoon batter into muffin cups. Mix topping ingredients together and sprinkle over muffin batter.
Bake until muffins spring back when touched lightly and tops are golden, about 15 mins. Cool in pan 5 mins, remove and serve warm.
Although these aren't super sweet, I really like them, and they freeze well.
124 calories/0.6 fat grams/2 gram fiber 2 pts each
recipe link
1 c white flour
3 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 c. Egg beaters
1 c. skim milk
1/4 c. unsweetened applesauce
1 tsp vanilla
1 c. frozen blueberries
Topping: 1 TBSP sugar and 1/2 tsp cinnamon
Preheat oven to 375. Spray muffin pan with nonstick cooking spray. In a medium bowl, combine flours, baking powder, salt, nutmeg, and cinnamon.
In small bowl combine egg beaters, milk, applesauce and vanilla. Whisk until smooth. Add to dry ingredients.
Stir with a fork just until batter is blended; do not overmix. Gently stir in blueberries. Spoon batter into muffin cups. Mix topping ingredients together and sprinkle over muffin batter.
Bake until muffins spring back when touched lightly and tops are golden, about 15 mins. Cool in pan 5 mins, remove and serve warm.
Although these aren't super sweet, I really like them, and they freeze well.
124 calories/0.6 fat grams/2 gram fiber 2 pts each
recipe link
