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Blueberry Yogurt Muffins Recipe
|Bran hot cereal||2 Cup (32 tbs), uncooked (Quaker Oat)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Low fat plain yogurt||8 Ounce (1 Carton)|
|Egg whites||2 , slightly beaten|
|Skim milk||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Blueberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
Calories 195 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.8%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 1.2 mg0.4%
Sodium 91.2 mg3.8%
Total Carbohydrates 35 g11.6%
Dietary Fiber 6 g24.1%
Sugars 11.9 g
Protein 8 g15.2%
Vitamin A 0.3% Vitamin C 2.3%
Calcium 12.7% Iron 6.5%
*Based on a 2000 Calorie diet
Line 12 medium muffin cups with paper baking cups.
Combine oat bran, brown sugar and baking powder.
Add combined yogurt, egg whites, skim milk, honey, oil and lemon peel, mixing just until moistened.
Fold in blueberries.
Fill muffin cups almost full.
Bake 18 to 20 minutes or until golden brown.