Blueberry Muffins Fat Free Sugar Free Cholesterol Free Recipes

Steps:

• Preheat oven to 400 degrees.
• Spray muffin tin with cooking spray.
• In a large bowl, combine both flours, baking powder and baking soda. Mix well.
• In another bowl, combine remaining ingredients EXCEPT FOR THE BLUEBERRIES. Mix well. Add to dry mixture and again, mix well.
• Add blueberries and fold in gently.
• Divide evenly into prepared muffin cups.
• Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove muffins to a rack to cool.
• Enjoy!

Steps:

• Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.

Steps:

• Preheat oven to 350.
• Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
• In another bowl combine baking powder, both flours, & cinnamon.
• Add gradually to the wet mixture.
• Add Vanilla.
• Fold in Blueberries.
• Bake approx 24 minutes.
• Enjoy!

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees.
• Lightly spray muffin pan with non-stick spray or use muffin holders.
• Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
• In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
• In another bowl, mix the liquid egg white, applesauce and milk.
• Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
• Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
• After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!