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Fruity Muffins

Diet.Chef's picture
  All purpose flour 2 Cup (32 tbs)
  Double acting baking powder 1 Tablespoon
  Fructose 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Reduced calorie margarine 1⁄4 Cup (4 tbs) (Tub)
  1% low fat milk 1 Cup (16 tbs)
  Egg 1 Large, lightly beaten
  Blueberries 1 Cup (16 tbs) (Fresh / Frozen)

1. Preheat oven to 400°F. Spray twelve 2 1/2-inch. nonstick muffin cups with nonstick cooking spray, or line with paper liners; set aside.
2. In medium bowl, sift flour, baking powder, fructose, and salt. Using pastry blender or 2 knives, cut in margarine until mixture resembles coarse meal.
3. In small bowl, whisk together milk and egg; pour into dry ingredients and stir until just combined (do not beat or overmix). Fold in blueberries.
4. Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on rack.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1411 Calories from Fat 289

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 6.8 g34.1%

Trans Fat 0 g

Cholesterol 222.8 mg74.3%

Sodium 2888.2 mg120.3%

Total Carbohydrates 239 g79.8%

Dietary Fiber 10.3 g41.3%

Sugars 31.5 g

Protein 41 g82.4%

Vitamin A 55.6% Vitamin C 24%

Calcium 145.9% Iron 81.7%

*Based on a 2000 Calorie diet

Fruity Muffins Recipe