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Add a photoBlueberry-Cinnamon Muffins-is a quick, easy and delicious recipe for moist muffins using fresh or frozen blueberries. Use these as a light breakfast, snack or dessert. They can also be made ahead, frozen and used as needed. It is also a low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic friendly and Weight Watchers (3) PointsPlus recipe.
Ingredients
- (3 cups) finely crushed, cinnamon graham crackers
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1 egg
- 1 cup skim milk
- (2/3 cup) fresh blueberries,
- or substitute with frozen blueberries but do NOT thaw).
Directions
- Preheat oven to 375° F.
- Mix together the graham crumbs, sugar and baking powder in a medium size bowl. Beat egg and milk together in a separate bowl with whisk until well blended. Add to crumb mixture; stir just until moistened. Gently stir in blueberries.
- Spoon into 12 paper-lined muffin cups, filling each 2/3 full.
- Bake 18 to 20 minutes or until lightly browned. Let stand in pan 5 minutes; remove to a wire rack. Cool slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 12 servings | |
| Calories 28 | |
| Calories from Fat 3 | 11% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 328mg | 14% |
| Potassium 37mg | 1% |
| Total Carbs 5.21g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.23g | 3% |
| Protein 1.15g | 2% |
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Comments
July 10, 2015Im still learning to make the perfect muffin, this could be a nice recipe to try.
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