Low-Cholesterol Blueberry Muffins

Low-Cholesterol Blueberry Muffins

These low-cholesterol muffins pack great blueberry punch. Non-fat milk, egg white, and polyunsaturated oil add a healthy twist to quick bread treats.

Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
127 Calories

Recipe Instructions

Step 1
Preheat the oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease a 12-cup muffin tin. Set aside.
Step 2
Mix 1/4 cup flour with blueberries and set aside.
Step 3
Beat egg white and vegetable oil lightly in a bowl. Stir in milk and melted margarine.
Step 4
Mix together remaining 1 1/4 cups flour, sugar, baking powder, and salt in a separate bowl. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy but do not overmix. Fold in blueberries.
Step 5
Fill each muffin tin 2/3 full with batter. Bake in the preheated oven until golden brown, 20 to 25 minutes.

Ingredients

  • 2 teaspoons baking powder
  • 1 tablespoon vegetable oil
  • 1 egg white
  • 2 tablespoons margarine, melted
  • 1 cup fresh blueberries
  • vegetable oil cooking spray
  • 0.25 teaspoon salt
  • 0.5 cup white sugar
  • 0.5 cup skim milk
  • 1.5 cups all-purpose flour, divided

Categories

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