Blueberry Muffins Print
Low Fat Muffins that make a healthy breakfast treat!

Topping:
1/3 cup quick oats
1/4 cup brown sugar
1/4 cup pecans, finely chopped
1/4 tsp cinnamon
3 Tbsp melted margarine
2 Tbsp flour

Muffin:
1 & 1/2 cup flour, sifted
1/2 cup ground flax
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 Tbsp canola oil
1 cup skim milk
1 Tbsp lemon juice
1 egg
1 tsp vanilla
3/4 cup unsweetened blueberries

Preheat oven to 350°F.
Topping:
Combine flour, oats, brown sugar, pecans, cinnamon and lemon zest; mix well.
Add melted maragrine; rub ingredients together until thoroughly moistened. Set aside.
Muffin:
Combine flour, ground flax, sugar, baking powder, baking soda and salt. Mix well.
In a seperate bowl, whisk together canola oil and egg. Add milk, lemon juice and vanilla. Whisk until well blended.
Add dry ingredients to liquid. Stir until dry ingredients are thoroughly moistened.
Add berries. Gently fold into batter. Do not over mix.
Spray muffin tin with non-stick vegetable spray.
Fill each muffin cup with 1/4 cup batter.
Bake for 20 minutes or until toothpick comes out clean.
Remove from oven. Cool on wire rack for 5 minutes.
Remove from muffin tin and cool to room temperature.
Makes 12 muffins. Serving size: 1 muffin.

Nutrient Values:
236.8 Calories - 5.3g Protein - 34.6g Carbs - 2.9g Fibre - 8.8g Fat (1.1g Sat, 3.9g Mono, 3.2g Poly) - 16.1mg Cholesterol - 1.2g Omega3 - 139.8mg Potasium - 302.2mg Sodium
 
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