Mini-Blueberry muffinsSubmitted by jennyla44
Makes 24 servings
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Low sugar, non-dairy, and way yummy!
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Ingredients
| 1 1/2 |
cups all-purpose flour |
| 1 |
tbsp baking powder |
| 1/4 |
cup splenda baking sugar |
| 1/2 |
tsp. salt |
| 4 |
tbsp. butter |
| 1 |
large egg |
| 3/4 |
cup vanilla soy milk |
| 2 |
tbsp vanilla soy milk |
| 1 |
cup blueberries |
Directions
- preheat oven to 400 degrees.
- prepare mini muffin pan - use non-stick pan, spray with non-stick cooking spray. fill each cup halfway with water
- mix dry ingredients in mixing bowl (flour, baking powder, salt, sugar). set aside.
- melt butter. (melt in mixing bowl in microwave. Or melt on stovetop and pour into mixing bowl). let cool for a minute or two.
- whisk egg in separate small bowl.
- add egg to butter. add milk. whisk together.
- add liquid mixture to dry mixture until mixed. It may be a little lumpy.
- add blueberries. Fold blueberries in with spoon until blueberries are mixed in.
- fill prepared muffin cups by using regular spoon. water may overflow, but this is okay.
- place in pre-heated oven. bake 18-24 minutes or until tops are brown.
- let cool.
- remove from pan with plastic knife but running it around the edges of the muffins and then underneath them to pull them out of the pan. (don't use metal on your non-stick pan!)
- enjoy!
Categories
Berries, Appetizers, Breads, Brunch, Snacks, Bake, Vegetarian
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Serving Size 29.8g |
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Amount Per Serving |
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| Vitamin A 2% |
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Vitamin C 1% |
| Calcium 4% |
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Iron 3% |
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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.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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Nutrition Grade
96% confidence
C+ |
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Bad points
High in sugar
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