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My review
Low-Cholesterol Blueberry Muffins II
JJOHN32
"Low-cholesterol muffins."
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Ingredients
30 m servings 127 calsOriginal recipe yields 12 servings (1 dozen)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
- Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
- In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.
Nutrition Facts
Per Serving: 127 calories; 3.1 g fat; 22.8 g carbohydrates; 2.4 g protein; < 1 mg cholesterol; 160 mg sodium. Full nutrition
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Reviews
Read all reviews 3948 Ratings
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Most helpful positive review
4/19/2009
I made some changes to this recipe and my muffins were absolutely delicious! I used 100% whole wheat flour (I NEVER do half white, half wheat; I prefer all whole wheat flour) 1 whole egg instea...
Most helpful critical review
2/6/2005
I made this twice and wish I had just bought a box mix. Other recipes for muffins are so much better than this one. They were dry and not very sweet. I recomend trying any other recipe for muffi...
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2/6/2005
I made this twice and wish I had just bought a box mix. Other recipes for muffins are so much better than this one. They were dry and not very sweet. I recomend trying any other recipe for muffi...
4/19/2009
I made some changes to this recipe and my muffins were absolutely delicious! I used 100% whole wheat flour (I NEVER do half white, half wheat; I prefer all whole wheat flour) 1 whole egg instea...
7/2/2008
Quite good. I changed recipe by using one whole egg, added an extra 1/2c milk and brown sugar instead of white. I made the first batch by the original recipe and found them a little dry. By a...
2/19/2009
These really are great muffins. I read all the other reviews and then made changes. I added a whole egg and 1/2c of vanilla yogurt. They turned out really moist and are perfect for breakfast.
9/25/2002
This is a good recipe for low fat muffins and it can be used with other berries. I prepared them with half white flour/half whole wheat flour and it turned out nice.
7/26/2007
I was a little scared when I finished making the batter because it was a VERY dry batter. But don't worry, they turn out great. They were fluffy and a little bit like cake, but had this great c...
7/24/2006
really liked these muffins, they were light and tasty, but not too sweet grest for breakfast but not really a dessert muffin. I added the entire egg and a heaping teaspooon of vanilla yogourt a...
9/8/2002
very good muffins,they have to taste good or iam not going to eat them,and these sure pass the test, thanks, dave