Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Recipe by Cooking Light September 1997

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Recipe Summary

Yield:
1 1/2 dozen (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.

  • Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

Nutrition Facts

171 calories; calories from fat 24%; fat 0g; saturated fat 0.8g; mono fat 1.8g; poly fat 1.2g; protein 4g; carbohydrates 28.8g; fiber 1.4g; cholesterol 1mg; iron 1.1mg; sodium 139mg; calcium 69mg.
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