Whole Wheat Blueberry Muffins
2 Tbsp packed Whey Low brown sugar (or other substitute)
1/4 tsp ground cinnamon
3/4 cup skim milk
1/4 cup vegetable oil
1/4 cup fiberyum prebiotic fiber sweetener (IMO)
1 egg
2 cup whole wheat pastry flour
3 tsp baking powder
1/2 tsp salt
1 cup frozen (do not thaw) blueberries
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray
or place paper baking cup in each
muffin cup. In small bowl, mix brown sugar and cinnamon; set aside.
In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours,
baking powder and salt just until
moistened (batter will be lumpy). Gently fold in blueberries. Divide
batter evenly among muffin cups (cups will be
full). Sprinkle with brown sugar mixture.
Bake 20 minutes or until golden brown. Immediately remove from pan to
cooling rack. Serve warm.
Makes: 1 dozen
Nutritional Information per Muffin: Calories 46, Protein 3 gr, Fat 5 gr,
Sat Fat 1 gr, Carbs 19 gr, Sugar 2 gr, Fiber 8 gr, Sodium 112 mg,
Cholesterol 16 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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