Look at those beautiful muffins! Chunks of blueberry in almost every bite. The apricot added just enough sweetness and there's next to no sugar in these.
Apricot Bluberry Muffins
Servings: about 16
Calories: 106
Fat: 0.3 g
Carbohydrates: 22.3 g
Sugar: 7.1 g
Protein: 3.8 g
Ingredients
2.25 cups flour
2 T sugar
1T baking powder
1 15 oz can of apriciots (make sure to get the ones without added sugar)
2 egg whites/ egg substitute equivilent to 2 eggs
1 cup skim milk
1/4 cup applesauce
1 t vanilla
1 cup blueberries (frozen or fresh)
Directions
- Preheat oven to 400 degrees
- Drain apricots and puree in food processor.
- Whisk together apricot puree, egg whites, skim milk, applesauce and vanilla
- In a separate bowl sift together flour, sugar, and baking powder
- Mix wet ingredients into dry
- Fold in blueberries
- Grease muffin tin and fill with muffin batter (I use an ice cream scoop to measure out the batter. You get the same amount every time. A measuring cup would also work)
- Bake for 18-25 minutes until done
Do you like smoothies? What are your favorite smoothie flavors?
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