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Fat-Free, Sugar-Free & Cholesterol

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Ingredients

Adjust Servings:
1 cup unsweetened blueberries (fresh or frozen)
1 3/4 cups all-purpose flour (use the "unbleached" kind)
2 1/2 teaspoons baking powder
1/3 cup splenda granular
1/4 cup egg beaters egg substitute (equals 1 egg)
1/4 cup unsweetened applesauce
1/2 cup nonfat milk (skim)
1 tablespoon splenda granular (to top muffins)

Nutritional information

118.5
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
0.3 mg
Cholesterol
120.8 mg
Sodium
25.2 g
Carbs
1.4 g
Dietary Fiber
3.2 g
Sugars
3.4 g
Protein
71g
Serving Size

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Fat-Free, Sugar-Free & Cholesterol

Features:
    Cuisine:

    I add 1Tablespoon honey to the recipe comes out perfect!

    • 47 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins!, Here’s another bread recipe I’ve played around with while I was dieting These make great snacks and the kids love ’em, too! Enjoy!, I add 1Tablespoon honey to the recipe comes out perfect!, No luck with this recipe The batter came out to thick like dough before I tried to mix in fresh blueberries Mixture stuck to cup cake pan even when smeared with butter No taste was found and even after cooking for 19 minutes the insides were raw Very disappointed


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    Steps

    1
    Done

    Preheat Oven to 400 Degrees.

    2
    Done

    Lightly Spray Muffin Tin With Non-Stick Spray (i've Found That Paper Muffin Holders Do not Peel Away from These Muffins Easily).

    3
    Done

    Wash and Drain Blueberries. Set Aside. If Using Frozen Blueberries, Thaw Before Using.

    4
    Done

    in Large Bowl, Sift Flour. Add Baking Powder and the 1/3 Cup Splenda. Mix Together.

    5
    Done

    in Another Bowl, Mix the Egg Beater Egg Substitute, Apple Sauce and Milk.

    6
    Done

    Combine the Wet Mixture Into the Flour Mixture. Stir Just Enough to Blend (electric Mixers Aren't Really Necessary). Gently Fold in the Blueberries.

    7
    Done

    Pour Batter Into the Prepared Muffin Tin, Filling Each Cup About 2/3 Full. Use the Last Tablespoon of Splenda to Sprinkle on Top of Each Muffin (this Adds Zero Calories and Has Zero Fat) and Bake For 17 Minutes, or Until Tops Are Light Brown.

    8
    Done

    After Baking, Allow Muffins to Cool Before Removing Them from the Tin. Please Note: 1 Serving = 1 Muffin. Enjoy!

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    Avery Rivera

    Culinary storyteller weaving flavors and aromas into tales of deliciousness.

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