118 calories, 2.6 grams fat, 6.2 grams sugar per serving. I substituted whole wheat flour for all-purpose in this low fat recipe. Haven't tried it yet, but I expect deliciousness!
| 1 3/4 | cups whole wheat flour |
| 2 | tsp baking powder |
| 1/2 | tsp salt |
| 2 | tbsp canola oil |
| 1/3 | cup brown sugar |
| 1 | egg white |
| 1 | cup skim milk |
| 1 | cup blueberries |
- Preheat oven to 400 degrees.
- Spray muffin tin with non-stick spray or line with cupcake papers.
- Mix all ingredients except blueberries until moistened, careful not to overbeat. There will be lumps. Fold in blueberries (fresh or frozen -- be sure to drain thawed blueberries) gently.
- Fill muffin cups 2/3rds full and bake 16-18 minutes or until golden brown.
Berries, Breads, Breakfast, Brunch, Dessert, Snacks, Bake
| Nutrition Facts | ||||||
Serving Size 60.2g |
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Amount Per Serving |
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Calories 111 Calories from Fat
24 |
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% Daily Value* |
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|
Total Fat
2.7g 4%
|
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|
Saturated Fat
0.2g 1%
|
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|
Cholesterol
0mg 0%
|
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|
Sodium
113mg 5%
|
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|
Total Carbohydrates
19.8g 7%
|
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|
Dietary Fiber
2.4g 10%
|
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|
Sugars
6.2g |
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|
Protein
3.4g
|
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|
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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. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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