Miscellaneous - Phase 2 - Blueberry Muffins

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Jennifer 3FC
01-11-2004, 12:33 AM
Blueberry Muffins - phase 2

1 1/2 c whole wheat pastry flour
2 tsp baking powder
tsp salt
1 egg or c. egg substitute
1/3 c. skim milk
1/3 c. plain yogurt
2 Tbs. canola oil
1/3 + 2 Tbs. Splenda
1 cup fresh blueberries or any other berries
Pinch of ground cinnamon
c. ricotta cheese

Preheat oven to 350F. Lightly coat 12 muffin pan with cooking spray.
In a large bowl, combine flour, baking powder and salt.
In medium bowl, combine egg, milk, yogurt, and oil. Add 1/3 cup
Splenda and mix well.
Pour egg mixture into dry ingredients, and stir until all
ingredients are moistened.
Add fruit and stir until just mixed.
Place cup batter in each muffin cup, and bake 15 to 20 minutes, or
until muffins are golden and wooden pick inserted in center comes out

Mix together cinnamon, 2 Tbs. Splenda and ricotta cheese.
Spread mixture over warm muffins. Cool and remove from pan.

Makes 12 muffins
Per muffins: 120 cal, 3 g pro, 20 g carb, 4 g fat, 0 g sat fat, 20
mg chol, (0 I f you use egg subs.), 2 g fiber, 190 mg sodium

08-23-2009, 03:32 AM
Sounds yummy! I'm going to have to add this to the menu soon. :)

09-13-2011, 12:10 PM
Oh wow, I baked them this morning and they are lethal! Yummy! I've already had 2!

I wanted to make them whole grain so I subbed 1/2 cup of the ww flour for wheat bran, golden flax meal and oatmeal to equal 1/2 cup. I used granular stevia instead of splenda and I didn't have ricotta so just skipped the topping.