Heartburn Diet Recipe #70 – Blueberry Muffin
Blueberry Muffins
Ingredients
2 Tbsp light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup sugar
1 large egg
2 Tbsp non-fat yogurt
1/2 tsp pure vanilla extract
1 cup all purpose white flour
1/2 cup whole wheat flour
2 Tbsp wheat germ
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 cup non-fat buttermilk
1/2 cup blueberries
Cooking Time = 30 Minutes
Instructions:
- Preheat oven to 375°F.
- Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy.
- Cream together the reduced-fat spread and egg yolk until smooth. Add the sugar, yogurt and vanilla extract.
- Whisk until smooth.
- Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.
- Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.
- Froth the egg whites until white and foamy and fold them into the batter. Gently fold the blueberries into the batter. Do not over mix.
- Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.
This recipe can be multiplied by 2,3,4.
Muffins will keep for 24 – 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
Nutrient per serving:
Serving size = one muffin
Servings = 6
Calories 181
Calories from Fat 42
Total Fat 5g
Cholesterol 36mg
Sodium 296mg
Total Carbohydrates 29g
Protein 6g
Potassium 152 mg
Magnesium 29 mg
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