This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Some people like cupcakes better. I, for one, care less for them!" -Frank Zappa, Musician
This is a great, healthy muffin that's so much better for you than a regular muffin. When I started with Dr. Gourmet I wanted to make food that people found familiar but healthier. This takes that a step further than the previous Blueberry Muffins posted on the website because of the higher fiber content. One taster said that these “are so much better tasting than the original.” That's what great food is -- good food that just happens to be better for you.
Servings: 6 | Serving size: 1 muffin
Cooking Time: 30 Minutes
This recipe can easily be multiplied. Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy. Add the reduced-fat spread and whisk together until smooth. Add the Splenda®, egg yolk, yogurt and vanilla extract.
Whisk until smooth.
Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.
Gently fold the blueberries into the batter. Do not over mix.
Line a muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.
Serving size: one muffin
|Calories 170||Calories from Fat 32|
|% Daily Value|
|Total Fat 3.5g||5%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 30g||11%|
|Dietary Fiber 2g||8%|
|Vitamin A 4%||Vitamin C 0%|
|Calcium 7%||Iron 10%|
|Vitamin K 3mcg|