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Muffins, Blueberry

Muffins, Blueberry

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Submitted by les

Muffins, Blueberry recipe

YIELD

12 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

2 473
CUPS ML SUGAR
¼ 59
CUP ML CANOLA OIL
2 1E+1
TEASPOONS ML LEMON ZEST
minced
¼ 59
2 2
WHOLE WHOLE EGG WHITES
beaten *
1 237
CUP ML FAT FREE SPREAD *
2 ½ 13
TEASPOONS ML VANILLA EXTRACT
2 1E+1
TEASPOONS ML LEMON JUICE
2 473
1 15
TABLESPOON ML BAKING POWDER
2 473
CUPS ML BLUEBERRIES

Directions

Preheat oven to 350℉ (180℃).

In a large bowl, cream the sugar, oil and zest.

Add the egg substitute and eggs white and mix completely.

Add the fat free spread and combine well.

Add the vanilla and lemon juice.

Slowly add the flour and baking powder stirring until completely blended.

Add berries and gently mix until the berries are somewhat blended -- do not over mix and break up the berries.

Place paper cups in muffin tins and fill the cups ¾ full with batter.

Bake 25 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 799 17% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 31mg 1%
Total Carbohydrate 53g 53%
Dietary Fiber 4g 14%
Sugars g
Protein 18g
Vitamin A 2% Vitamin C 16%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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