Blueberry Tasty Muffins
23
Low calorie, low fat, and healthy muffins!
Ingredients
| 1 | cup |
all-purpose flour
or whole wheat |
|
| 1 | cup |
oatmeal
flakes or flour |
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
blueberries
washed |
|
| 1 | cup |
milk
or low-fat, non-fat |
|
| ¼ | cup |
vegetable oil
|
|
|
nonstick cooking spray
as needed |
* |
Directions
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries.
In another bowl, break the egg and use a fork to beat it just a little bit.
Then add the milk and vegetable oil, and mix.
Add this mixture to the first mixture in the large bowl.
Using a mixing spoon, mix about 25 or 30 times.
Don't mix too much! Your muffin mixture should be lumpy, not smooth.
Line a muffin tin with paper liners or lightly spray with nonstick spray.
Spoon in the muffin mix. Fill each muffin cup about ⅔ of the way up.
Bake for about 20 minutes.
When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
Nutrition Facts
Serving Size 59g (2.1 oz)Amount per Serving
Calories 12441% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 19mg
6%
Sodium 212mg
9%
Total Carbohydrate
6g
6%
Dietary Fiber 1g
4%
Sugars g
Protein
5g
Vitamin A 1%
•
Vitamin C 2%
Calcium 6%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
