Blueberry Muffins (2 Points) Recipe
Servings: 12
Ingredients
- 1 3/4 c. all-purpose flour
- 2 tsp baking pwdr
- 1/2 tsp grnd allspice
- 1/4 tsp salt
- 3/4 c. skim lowfat milk
- 1/3 c. sugar
- 1/4 c. vegetable oil
- 1 tsp grated lemon rind
- 1 tsp grated orange rind
- 1 tsp vanilla extract
- 1 lrg egg equivalent lightly beaten
- 1 c. fresh or possibly frzn blueberries thawed and liquid removed cooking spray
Directions
- Preheat oven to 400F..
- Combine first 4 ingredients in a medium bowl; stir well. Make a well in center of mix. Combine lowfat milk and next 6 ingredients; add in to dry ingredients, stirring just till moist. Gently mix in blueberries.
- Divide batter proportionately among 12 muffin c. coated with cooking spray. Bake at 400 degrees for 20 min or possibly till golden brown.
- Remove from pans immediately; let cold on a wire rack.
- Yield: 1 dozen(serving size: 1 muffin)
- Selections: 1B, 1FA; Points:2
- Make-Ahead Directions: Freeze muffins up to 2 weeks. Thaw at room temperature, or possibly microwave 1 muffin at MEDIUM (50% power) 30 seconds or possibly till hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 141 | |
| Calories from Fat 42 | 30% |
| Total Fat 4.78g | 6% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 265mg | 11% |
| Potassium 54mg | 2% |
| Total Carbs 22.08g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.6g | 5% |
| Protein 2.5g | 4% |
