From Weight Watchers New Complete Cookbook
| 1 3/4 | cups flour |
| 1/4 | cup Splenda |
| 2 | tsp baking powder |
| 1/2 | tsp salt |
| 1 | cup skim milk |
| 1 | large egg |
| 4 | tsp butter, melted |
| 3/4 | cup fresh blueberries |
- Preheat the oven to 400; spray a 12-cup mufin tin with nonstick spray
- In a large bowl, combine the flour, sugar, baking powder, berries, and salt. In a small bowl, combine the milk, egg, and butter. Pour over the flour mixture, stirring until just blended.
- Spoon the batter into the cups, filling each about two-thirds full. Bake until a toothpick inserted in a muffin comes out clean and the muffins are golden brown, 20-25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and serve hot.
Breads
| Nutrition Facts | ||||||
Serving Size 58.5g |
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Amount Per Serving |
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Calories 117 Calories from Fat
17 |
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% Daily Value* |
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Total Fat
1.9g 3%
|
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Saturated Fat
0.8g 4%
|
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Cholesterol
21mg 7%
|
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Sodium
122mg 5%
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Total Carbohydrates
20.6g 7%
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Dietary Fiber
0.7g 3%
|
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Sugars
6.0g |
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Protein
3.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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