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Ingredients
- Vegetable oil cooking spray
- 1 c. all-purpose flour
- 3/4 c. whole-wheat flour
- 2 Tbsp. brown sugar
- 1 tsp baking pwdr
- 1/4 tsp baking soda
- 1 pch salt
- 1 c. plain nonfat yogurt
- 2 x egg whites
- 1 tsp vanilla extract
- 3/4 c. blueberries fresh or possibly frzn and thawed finely grated zest of 1 lemon
Directions
- Step 1: Preheat the oven to 400 F. Lightly grease the 2 1/2-inch muffin c. with the vegetable oil cooking spray.
- In a large bowl, mix the all-purpose flour, whole-wheat flour, brown sugar, baking pwdr, baking soda, and salt.
- Step 2: In a small bowl, beat together the yogurt, egg whites, and vanilla extract. Add in to the flour mix and beat quickly till just mixed. Gently fold the blueberries and lemon zest into the batter.
- Step 3: Spoon the batter into the prepared muffin c.. Bake for 15 min or possibly till a fine skewer or possibly toothpick inserted into the center of one of the muffins comes out clean and dry.
- Make sure which the muffin c. are filled only about two-thirds full, as the mix will rise during baking. Remove the muffins immediately after they have finished baking, or possibly they will become slightly soggy. If necessary, loosen the edges with a spatula.
- NOTE: These muffins also taste great made with raspberries in place of blueberries. To help raspberries keep their shape, freeze them before adding to batter.
- Preparation Time: 15 min.
- Cooking Time: 15 min.
- Serves 10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 513g | |
| Calories 781 | |
| Calories from Fat 83 | 11% |
| Total Fat 9.54g | 12% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 1853mg | 77% |
| Potassium 638mg | 18% |
| Total Carbs 149.59g | 40% |
| Dietary Fiber 5.9g | 20% |
| Sugars 49.47g | 33% |
| Protein 22.23g | 36% |
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