Non-Fat Blueberry Muffins
Non-Fat Blueberry Muffins recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
sugar
granulated |
|
| ½ | teaspoon |
salt
|
|
| 4 | each |
egg whites
|
*
|
| 1 ¼ | cups |
milk, skim
|
|
| 1 | cup |
blueberries
fresh or frozen, thawed if frozen |
|
| 1 | x |
nonstick cooking spray
non-fat |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
sugar
granulated |
|
| 2.5 | ml |
salt
|
|
| 4 | each |
egg whites
|
*
|
| 296 | ml |
milk, skim
|
|
| 237 | ml |
blueberries
fresh or frozen, thawed if frozen |
|
| 1 | x |
nonstick cooking spray
non-fat |
* |
Directions
Preheat oven to 400℉ (200℃).
Spray twelve 2 to 2½ inch muffin pan cups Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined. (mixure should be slightly lumpy) Glently fold blueberries into mixture.
Spoon batter into prepared muffin cups about ⅔ cups from top.
Bake 18 to 22 minutes.
