Blueberry Muffins

By melmel128

These blueberry muffins offer a guilt-free alternative to the carb-ridden regular blueberry muffins. These are made with soy flour, wheat bran, Splenda, and yogurt.

Blueberry Muffins
Ingredients
  • 1 cup all purpose flour

  • 1/2 cup soy flour

  • 1/2 cup wheat bran

  • 1 tbsp baking powder

  • 1/2 tsp baking soda

  • 1 cup fresh blueberries

  • 1/4 cup egg white (such as Egg Beater)

  • 3 tbsp canola oil

  • 1/2 cup Splenda

  • 8 oz low carb yogurt (such as Kroger brand) vanilla or lemon flavor

  • 6 tbsp milk (I use light vanilla soy milk)

  • 1 1/2 tsp vanilla extract

Directions
  1. Preheat oven to 350 degrees.

  2. Whisk together the flours, bran, baking powder, baking soda. Once mixed, add the blueberries.

  3. In a small bowl whisk the egg, oil, Splenda, yogurt, vanilla, milk.

  4. Add the liquid mixture to the dry mixture and stir by hand until incorporated (do not over mix).

  5. Fill 12 muffin cups and bake for 18 minutes.


Nutritional Facts

Servings
12
calories 124
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 2 mg
Sodium 187 mg
Potassium 113 mg
Total Carbohydrate 16 g
Dietary Fiber 2 g
Sugars 5 g
Protein 5 g

breakfast snacks

2 replies