Ingredientes para Fat Free Sugar Free Whole Wheat Blueberry Muffins
- Unsweetened Blueberries
- 1 ½ cups whole wheat flour
- 2 teaspoons baking powder
- Splenda Granular
- Pasteurized Liquid Egg Whites
- Unsweetened Applesauce
- Nonfat Milk
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Como fazer Fat Free Sugar Free Whole Wheat Blueberry Muffins
- Preheat oven to 400°F (200°C).
- Lightly grease a 12-cup muffin tin with non-stick spray or use paper liners.
- Wash and drain 1 ½ cups fresh or thawed frozen blueberries.
- In a large bowl, sift 1 ½ cups whole wheat flour.
- Remove 2 tablespoons of sifted flour and set aside.
- Add ¾ cup Splenda and 2 teaspoons baking powder to the remaining flour; whisk to combine.
- In a separate bowl, whisk together 3 large egg whites, ½ cup unsweetened applesauce, and ½ cup unsweetened almond milk (or other milk alternative).
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fill muffin cups about ⅔ full using a spoon.
- Sprinkle the remaining 1 ⅛ tablespoon of Splenda evenly over the tops of the muffins.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly browned.
- Let muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
0g
Carbs
7g
