Zutaten für Low Fat Blueberry Muffins
- All Purpose Flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Nonfat Milk
- ¼ cup canola oil
- Eggs
- 1 ½ cups fresh blueberries
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Zubereitung von Low Fat Blueberry Muffins
- Preheat oven to 400°F (200°C).
- Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup soy milk (or dairy milk), ¼ cup canola oil, and 1 large egg.
- Create a well in the center of the dry ingredients. Pour in the wet ingredients and gently stir until just combined. Do not overmix.
- Gently fold in 1 ½ cups fresh blueberries.
- Fill muffin cups about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
31g
Fat
1g
Carbs
8g
