Blueberry Muffins
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| Serves | 18 |
| Meal type | Breakfast, Snack |
| Misc | Child Friendly |
Ingredients
- 2 cups whole wheat flour
- 1/2 cup ZSweet natural zero calorie sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/2 cup light soymilk
- 1/2 cup unsweetened applesauce
- 1 Large egg
- 1 tablespoon lemon zest (about 1 medium lemon)
- 1 cup fresh blueberries
- cooking spray
About This Recipe
A back-to-school treat! Blueberries are one of the world's most powerful and antioxidant-rich superfoods. Summertime is berry season and there's still no tastier way to enjoy super juicy fresh blueberries than good old-fashioned blueberry muffins. But how about sugar-free, fat-free healthy ones that are super-moist and delicious?
These high fiber low fat muffins are a much healthier option compared to Otis Spunkmeyer 330 cals. 17 gm. fat.
Makes 18 muffins; serving size 1 muffin
Nutriton Facts per serving: 100 Cals, 4g Protein, 19g Carbs, 1g Fat
Directions
| Step 1 | |
| Preheat oven to 400°. | |
| Step 2 | |
| Combine flour, ZSweet, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium mixing bowl. | |
| Step 3 | |
| Combine light soy milk, applesauce, egg and lemon zest mix well with a whisk. | |
| Step 4 | |
| Add flour mixture to liquid mixture; stir with a large spoon until moist (don’t over mix). | |
| Step 5 | |
| Gently fold in blueberries. | |
| Step 6 | |
| Spoon batter into 12 muffin cups coated with cooking spray. | |
| Step 7 | |
| Bake uncovered for 20 minutes or until you can poke with a tooth pick and it comes out clean. | |
| Step 8 | |
| Place on a wire rack to cool. | |