Lowered-calorie Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 18 |
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These were a whole lot better than anyone expected! my DH and my best girlfriend thought they were superb! They still have quite a few calories, but still an improvement over regular. Original recipe appeared in this month's Cooking Light. yes, that's right- a whole TABLESPOON of cinnamon! 193 cal 6.3 g fat (29%) 1.1 g fiber Ingredients:
1/4 cup flour |
1/4 cup sugar |
1 tablespoon ground cinnamon |
3 tablespoons butter, chilled,cut into sm pieces |
1 cup sugar |
1/3 cup butter, softened |
2 large eggs |
2 1/2 cups flour |
5 teaspoons baking powder |
1/2 teaspoon salt |
1 cup 2% low-fat milk |
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries |
cooking spray |
Directions:
1. Preheat oven to 400.
2. Combine first 3 ingredients-then cut in the 3T butter with a pastry blender or knives COVER and CHILL for 30 minutes.
3. Put 1 c sugar and 1/3 c butter in bowl and beat w.
4. mixer at HIGH speed til blended; add eggs, one at a time, beating well after each.
5. Combine flour, baking powder and salt.
6. Add flour mix and milk to butter mix, alternating; start and end with the flour mix.
7. Fold in berries and chilled butter mix.
8. Spoon into 18 sprayed muffin cups (i used 12 regular and 12 mini muffin cups).
9. Bake 400 for 18 min or til they spring back when touched in the center (a little less time for minis).
10. Cool on wire rack in pans 5 min, then turn out onto wire rack to cool.
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