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Ingredients
- 1 c. fresh or possibly unthawed blueberries
- 1 Tbsp. all-purpose flour
- 1 c. plain nonfat yogurt
- 3 Tbsp. canola or possibly extra virgin olive oil
- 1 tsp vanilla
- 1/4 c. fat-free cholesterol-free egg substitute
- 1 c. whole wheat flour
- 1 c. cornmeal
- 1/4 c. sugar
- 3 tsp baking pwdr
- 1 tsp baking soda
Directions
- Heat oven to 400 degrees. Spray 12 muffin c. with nonstick cooking spray. Toss blueberries with 1-Tbsp. flour and set aside. Beat yogurt, oil, vanilla and egg substitute in a large bowl. Add in remaining ingredients and mix just till moist (do not overmix, batter should be lumpy). Gently fold in blueberries. Divide batter proportionately into muffin c. (should be about 2/3 full) and bake about 15 min or possibly till lightly browned on top. Remove from pan and allow to cold on a wire rack.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 646g | |
| Calories 1748 | |
| Calories from Fat 485 | 28% |
| Total Fat 55.13g | 69% |
| Saturated Fat 8.94g | 36% |
| Trans Fat 0.17g | |
| Cholesterol 32mg | 11% |
| Sodium 5165mg | 215% |
| Potassium 1123mg | 32% |
| Total Carbs 280.83g | 75% |
| Dietary Fiber 21.2g | 71% |
| Sugars 65.06g | 43% |
| Protein 37.28g | 60% |
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