Zutaten für Big Berry Light Muffins
- 1/2 cup Canola Oil
- 1 cup Low Fat Buttermilk
- 1/2 cup Egg Beaters Egg Substitute
- 2 cups All Purpose Flour
- Rolled Oats
- Splenda Brown Sugar Blend
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
- Ground Nutmeg
- Cinnamon
- 1 cup Blackberry
- 1 cup Raspberries
- 2 large eggs
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Zubereitung von Big Berry Light Muffins
- Preheat your oven to 400°F (200°C).
- Line a 12-cup medium to large muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together 1/2 cup vegetable oil, 1 cup buttermilk, and 2 large eggs until light and frothy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups of your favorite berries (fresh or frozen).
- Fill each muffin cup ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
22g
Fat
8g
Carbs
5g
