Nutritional Info

Nutrition Facts

Serving Size 1 (79g)

Calories 132
Calories from Fat 9 (7%)
Amount Per Serving %DIV
Total Fat 1g 2%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 1.2mg 0%
Sodium 138.4mg 6%
Potassium 188.3mg 4%
Total Carbohydrate 29.3g 10%
Dietary Fiber 2.7g 11%
Sugars 14.7g
Protein 3.8g 8%

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Recipe Description
This recipe proves that muffins made from all whole wheat flour don't have to be heavy and dense. If using frozen berries, do not thaw them.
Prep time
10 min
Cook time
35 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  whole wheat flour
1 Teaspoon(t)  baking soda
1 1/4 Cup(c)  buttermilk
2   egg whites, lightly beaten
1/3 Cup(c)  vegetable oil
1/2 Cup(c)  honey
1 Cup(c)  blueberries

Preparation

Preheat the oven to 350° F. Coat 12 muffin cups with non stick spray. Sift together the flour and baking soda. In a separate bowl, whisk together the buttermilk, egg whites, oil and honey until creamy, then stir in the blueberries. Pour the wet ingredients into the dry. Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy. Pour into the muffin cups and bake for 30 to 35 minutes.

Additional notes

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100% Whole Wheat Muffins
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