Blueberry Cranberry MuffinsEn Español (Spanish Version)
Serving Size2 muffins (24 total)Calories
320Calories from Fat60Total Fat
7 gSaturated Fat1 gCholesterol
125 mgTotal Carbohydrate
59 gDietary Fiber4 gSugars29 gProteins
6 gVitamin A4% DVVitamin C10% DVCalcium10% DVIron10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings12Preparation Time45 minutes
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresFlour3½ cupsSugar½ cupBaking powder4 teaspoonsSalt½ teaspoonMilk1½ cupsVegetable oil1/3 cupFat-free sour cream1/3 cupEgg substitute½ cupFresh or frozen blueberries, unthawed if frozen4 cupsSugar4 tablespoonsDried cranberries8 ouncesDirectionsLine 24 muffin cups with paper liners and set aside.Preheat oven to 400ºF.In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt and stir to mix.Combine milk, oil, sour cream, and egg substitute in a medium bowl and beat with a wire whisk until blended.Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.In a medium bowl, combine 4 tablespoons of sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.Spoon batter into muffin cups, filling ¾ full.Bake at 400ºF for 20-25 minutes, until light golden brown and firm to the touch.Let cool on wire rack for 3-4 minutes, then remove muffins from pan and cool completely on wire rack.Store tightly covered at room temperature.
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.