28056231_226737951206793_3897825996230015091_n

his is a weight watcher’s recipe for blueberry muffins. Theyre’ 2 points each. Great for making a batch and saving for the rest of the week. 

Minutes to Prepare: 10Minutes to Cook: 25Number of Servings: 12

Ingredients

Low-fat Blueberry Muffin          makes 12
1 3/4 cup unbleached flour (or gluten free)
4 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 tsp xanthan gum for gluten free only.
1 cup fat-free milk or non-dairy substitute
1 egg or 2 whites for an even lower fat version, or egg substitute
4 tsp melted butter or non-dairy substitute
1 1/4 cups blueberries

Preheat oven to 400.  Prepare muffin tin with a non-stick spray or line the muffin tin.

In a large mixing bowl:
1 3/4 cup unbleached flour (or gluten free)
4 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 tsp xanthan gum for gluten free muffins.
Mix.

In a small mixing bowl:
1 cup fat-free milk (or milk substitute)
1 egg (or 2 whites for an even lower fat version)
4 teaspoons melted butter (or a dairy free butter)
Mix.

Add the liquid mixture to the flour mixture and gently stir. Fold in 1-1/4 cup fresh or frozen blueberries. Spoon into muffin tins and bake 20-25 min depending on oven. Let sit for a couple minutes and remove from muffin tin.

1 box sugar free classic yellow cake mix such as pillsbury

1 cup fresh blueberries

1 container Dannnon light and fit strawberry banana greek yogurt

1 cup water

Directions

preheat oven to 400 degrees
in a large bowl mix flour, sugar, baking powder, salt.
in a smaller bowl mix milk, egg and butter.
pour over flour mixture
add blueberries to mixture and stir until just mixed
spoon into greased muffin tin about 2/3 for each cup
bake for 20-25 minutes.
Muffins are done after a toothpick test comes back clean.

Number of Servings: 12

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published.

Recent Posts: