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

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

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.