Sunday, December 5, 2010
Toddler approved Weight Watcher Blueberry Muffins
The winter months are upon us again, that means longer commutes to work...well if you live in New England you expect to have longer commutes =) With longer commutes it means more time on the road, which means you have to get up earlier...which means you would rather have something that you can just take and eat in the car, or eat once you get to work.
Has you all know by now, I'm always looking for recipes that are lighter, and less fating. Muffins are not an exception I'm always looking do was to make them healthier while still trying to make them taste good. I got this recipe from weight watchers, and I did make a few minor adjusts to this recipe and I'm very happy with the end results. Hope you all like it as much as my toddler and I have.
WHAT YOU'LL NEED:
2 1/4 cup(s) all-purpose flour,
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 of sugar (I use splenda)
2 large egg whites -- slightly beaten
3/4 cup skim milk
1/3 cup canola oil (I used unsweetened applesauce)
3/4 cup blueberries (I used a little more than 1 cup)
1/2 teaspoon vanilla
Preheat oven to 400 degrees F.
Stir together flour, sugar, baking powder and salt.
Make a well in the center. Set aside.
In a separate bowl, combine the egg, milk, vanilla and applesauce.
Add egg mixture, all at once, to the flour mixture.
Stir until just moistened.
The batter will be lumpy. Stirring all the lumps out will make a tough muffin.
Carefully fold in the blueberries.
Line muffin tin with baking paper cups; fill each 2/3 full.
Bake at 400 degrees F for 20-25 minutes or until golden brown.
Remove from pans.
Calories 158; Fat 6; Fiber 1, 3 Weight Watcher Points