LOW FAT BLUEBERRY MUFFINS

 

  • Cooking Time: 25
  • Servings: 12
  • Preparation Time: 10

Ingredients

  • (generous) 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp allspice
  • generous 1/2 cup
  • superfine sugar
  • 3 egg whites
  • 3 tbsp lowfat margerine
  • 2/3 cup thick lowfat plain yogurt
  • or blueberry flavored yogurt
  • 1 tsp pure vanilla extract
  • 3/4 cup fresh blueberries

Directions

  • Preheat oven to 375 F / 190C.
  • Place 12 muffin paper liners in a muffin pan.
  • Sift the flour, baking soda, salt and half the allspice into a large mixing bowl. Add 6 tablespoons of the superfine sugar and mix together.
  • In a separate bowl, whisk the egg whites together.
  • Add the margarine, yogurt and the vanilla extract and mix well together, then stir in the blueberries until thoroughly mixed.
  • Add the flour mixture then gently stir together until just combined.
  • Do not overstir the batter – it is fine for it to be a bit lumpy.
  • Divide the muffin batter evenly among the paper liners ( 2/3 full )
  • Mix the remaining sugar with the remaining allspice, then sprinkle the mixture over the muffins.
  • Bake in a pre-heated oven for 25 minutes or until risen and golden.
  • Remove the muffins from the oven and serve warm, or place on a wire rack to cool.
  • HINT: Raspberries do quite well in place of blueberries with this recipe.

Notes

Just a great recipe a friend gave me one day for some delicious blueberry breakfast muffins that are low in fat, easy to prepare and delicious to eat!

Categories: Fruit Bread  Misc. Bread  Muffin 

Website Credit: http://ladyharleyrecipes.com/lowfat-blueberry-muffins/

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