LOW-CHOLESTEROL BLUEBERRY MUFFINS II
Low-cholesterol muffins.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
- Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
- In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.8 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 159.7 mg, Sugar 10.1 g
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Soman mia Mia
[email protected]These muffins are the perfect way to use up leftover blueberries. I always have a few extra blueberries in my fridge, so I'm always looking for new recipes to use them up. These muffins are a great way to do that.
muhammed abdullah
[email protected]I made these muffins for my friend's birthday party and they were a huge success! Everyone loved them, and I even got a few requests for the recipe. I'll definitely be making these again.
Saddam KB
[email protected]I made these muffins with gluten-free flour and they turned out great! They're still light and fluffy, and the blueberry flavor is perfect. I'm so glad I found this recipe.
flolian kalolyzer
[email protected]I made these muffins for my family and they didn't like them. They said they were too dry and bland.
Agu Emmanuel
[email protected]I've made these muffins several times now, and they're always a hit! I love that they're so versatile. I've used different types of berries, and I've even added chocolate chips. They always turn out delicious.
Matthew Hood
[email protected]I made these muffins for a potluck and they were a huge hit! Everyone loved them, and I even got a few requests for the recipe. I'll definitely be making these again.
Saab Zada
[email protected]I followed the recipe exactly, but my muffins turned out dry and crumbly. I'm not sure what went wrong.
Israt Jahan Onanna
[email protected]These muffins are so easy to make, and they're perfect for a quick breakfast or snack. I love that I can make a batch of them on the weekend and then have them all week long.
Lauren Leigh De Leeuw
[email protected]I'm not a big fan of blueberries, but I decided to try these muffins anyway. I was pleasantly surprised! The muffins are moist and flavorful, and the blueberries aren't too overpowering. I'd definitely make these again, even if I used a different fru
Sage Rathje
[email protected]I made these muffins with whole wheat flour and they turned out great! They're still light and fluffy, but they have a heartier flavor. I also added a bit of cinnamon and nutmeg, which gave them a nice warm spice.
Muhammad Arbaz Baig
[email protected]These muffins were a disappointment. They were dry and crumbly, and the blueberry flavor was barely there. I won't be making these again.
Sabitri Sth
[email protected]I've tried many low-cholesterol muffin recipes, but this one is by far the best. The muffins are so moist and fluffy, and the blueberry flavor is perfect. I will definitely be making these again and again.
Murat Can
[email protected]I made these muffins for my family and they were a hit! Everyone loved them, even my picky kids. The muffins are moist and flavorful, and the blueberries add a nice sweetness. I'll definitely be making these again.
Faridullah Hotak
[email protected]These muffins are a great way to start the day! They're light and fluffy, with a delicious blueberry flavor. I love that they're also low in cholesterol, so I can feel good about eating them.