Since we have moved I am amazed by all of the wonderful berries we have available to us! We went a little overboard at The Fresh Market with blueberries, and I wanted to use some of them up before they went bad. I also wanted to make a healthy option to give my 17 month old for breakfast. I came across many blueberry muffin recipes on line, and I mixed a few of them together to come up with these yummy treats. I added 1 tbs of Benefiber to the flour mixture to increase the fiber content, but you can omit and the points will stay the same.
Low-Fat Blueberry Mini-Muffins
Makes 32 mini-muffins
1 point per muffin
60 calories, 3 grams fat, 1 gram fiber
Ingredients
2 cups all-purpose flour
1 tbs Benefiber
2 tablespoons baking powder
½ cup sugar
4 tbs unsalted butter, melted
¼ cup unsweetened applesauce
1 egg, slightly beaten
¾ cup skim milk
1 1/2 cups fresh blueberries
Directions
Preheat the oven to 350 degrees F.
Spray a 24-cup mini-muffin tin with PAM.
In a bowl, combine the flour, baking powder and sugar.
In another bowl, combine melted butter, unsweetened applesauce, egg, and milk and mix well.
Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined.
Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full.
Bake for 10-15 minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before removing the muffins from the tin.
Bake remaining 8 muffins, for a total of 32 mini-muffins.
Healthy meals to nourish your mind.
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