Low-Cholesterol Blueberry Muffins
Description
These low-cholesterol muffins pack great blueberry punch. Non-fat milk, egg white, and polyunsaturated oil add a healthy twist to quick bread treats.
Ingredients
•
vegetable oil cooking spray
•
1 1/2 cups all-purpose flour, divided
•
1 cup fresh blueberries
•
1 egg white
•
1 tablespoon vegetable oil
•
1/2 cup skim milk
•
2 tablespoons margarine, melted
•
1/2 cup white sugar
•
2 teaspoons baking powder
•
1/4 teaspoon salt
Directions
1
Preheat the oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease a 12-cup muffin tin. Set aside.
2
Mix 1/4 cup flour with blueberries and set aside.
3
Beat egg white and vegetable oil lightly in a bowl. Stir in milk and melted margarine.
4
Mix together remaining 1 1/4 cups flour, sugar, baking powder, and salt in a separate bowl. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy but do not overmix. Fold in blueberries.
5
Fill each muffin tin 2/3 full with batter. Bake in the preheated oven until golden brown, 20 to 25 minutes.