Blueberry Cottage Cheese Muffins Recipe
Servings: 2
Ingredients
- 1/4 c. low-fat cottage cheese
- 1 egg
- 3/4 c. all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking pwdr
- 2 tbsp. granulated sugar or possibly equivalent sugar substitute (optional)
- 1/3 c. skim lowfat milk
- 1 c. fresh blueberries, washed & picked over
Directions
- Fork blend the cottage cheese and egg together. Add in the flour, salt, baking pwdr and sugar; stir to combine. Add in lowfat milk and stir lightly, then gently stir in the blueberries. Spoon into 10 muffin c. and bake in a preheated 425 degree oven for 15-18 min. Yield: 10 muffins, 68 calories each with sugar; 58 without.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 2 servings | |
| Calories 329 | |
| Calories from Fat 32 | 10% |
| Total Fat 3.6g | 5% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 1511mg | 63% |
| Potassium 222mg | 6% |
| Total Carbs 61.78g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 23.0g | 15% |
| Protein 12.85g | 21% |
