| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Breads, Muffins, Fruit, Brandnames |
12 |
servings |
INGREDIENTS
| 16 1/2 |
oz |
Lowfat blueberry muffin mix; such as betty crocker fat free sweet rewards muffin mix |
| 2 |
|
Egg whites; OR 1/4-cup egg substitute |
| 3/4 |
c |
Orange juice; OR water |
INSTRUCTIONS
Spray each cup in 12-muffin tin. (To prevent sticking, do not use paper
baking cups.) Preheat oven to 425F. Drain blueberries, rinse and set aside.
Combine egg and juice in a medium-sized bowl, and stir using a fork to mix.
Add the muffin mix and stir until moistened (about 50 strokes). Fold
blueberries into batter.
Fill each muffin 2/3 full.
Bake 15-20 minutes or until golden brown. Cool 5 minutes. Remove from pan.
Success Tips: If using a dark nonstick muffin pan, reduce oven temperature
to 375F, and bake about 5 minutes longer. Use an ice-cream scoop or a 1/4
cup measuring cup to fill muffin cups with batter.
Makes 12, each calories 123, fat 0.0g, 0% calories from fat, cholesterol
0mg, protein 1.6g, carbohydrates 27.1g, fiber 0.0g, sodium 200mg.
mc-edit by kitpath@earthlink.net 5/99
Recipe by: Betty Crocker
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 11,
1999, converted by MM_Buster v2.0l.
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