| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fat free, Fruit, Low-cal |
16 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour; sifted |
| 1 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 4 |
|
Egg whites |
| 3/4 |
c |
2% milk |
| 1/2 |
c |
Water |
| 1 |
c |
Blueberries; fresh or frozen (Thawed if frozen) |
|
|
Non-Fat Cooking Spray |
INSTRUCTIONS
1. Preheat oven to 400 degrees F. 2. Spray twelve 2 to 2 1/2 inch muffin
pan cups 3. Into large bowl, sift flour with soda, powder and salt 4. Into
medium size bowl beat egg whites and milk 5. Add sugar, then egg mixture
into large bowl. With spatula, blend until throughly combined. (mixure
should be slightly lumpy) 6. Glently fold blueberries into mixture 7. Spoon
batter into prepared muffin cups about 2/3 cups from top. 8. Bake 18 to 22
minutes
makes about 11-14 muffins about 130 calories and .05 grams of fat Submitted
By COOK4U@VIVANET.COM On SAT, 23 SEP 1995 080223 -0400 (EDT)
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 21:17:58 +0000
From: "Linda Gordon" <lgordon@brunswickmicro.nb.ca>
NOTES : Per Serving Calories - 96.2
Total Fat - .4
3.6%CFF
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