Low-Cholesterol Blueberry Muffins II Recipe

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Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 12

Yield: 1 dozen

Low-Cholesterol Blueberry Muffins II Recipe

Ingredients

1 ½ cups all-purpose flour

1 cup fresh blueberries

1 egg white

1 tablespoon vegetable oil

½ cup skim milk

2 tablespoons margarine

melted

2 teaspoons baking powder

¼ teaspoon salt

½ cup white sugar

Bread

Directions

Step 1

Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.

Step 2

Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.

Step 3

In separate bowl mix together flour baking powder salt and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.

Nutritional Information

Low-Cholesterol Blueberry Muffins II Recipe

Servings Per Recipe:12

Calories: 127.3

% Daily Value *

Protein: 2.4g 5%

Carbohydrates: 22.8g 7%

Dietary Fiber: 0.7g 3%

Sugars: 10.1g

Fat: 3.1g 5%

Saturated Fat: 0.4g 2%

Cholesterol: 0.2mg

Vitamin A Iu: 105.7IU 2%

Niacin Equivalents: 1.4mg 11%

Vitamin C: 1.2mg 2%

Folate: 30mcg 8%

Calcium: 61.8mg 6%

Iron: 0.8mg 5%

Magnesium: 5.9mg 2%

Potassium: 47.7mg 1%

Sodium: 159.7mg 6%

Thiamin: 0.1mg 13%

Calories From Fat: 28.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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