Name: Low-Cholesterol Blueberry Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Vegetable oil cooking spray -; All-purpose flour, divided - 1 ½ cups; Fresh blueberries - 1 cup; Egg white - 1; Vegetable oil - 1 tablespoon; Skim milk - ½ cup; Margarine, melted - 2 tablespoons; White sugar - ½ cup; Baking powder - 2 teaspoons; Salt - ¼ teaspoon

Ingredients for - Low-Cholesterol Blueberry Muffins

1. Vegetable oil cooking spray

2. All-purpose flour, divided 1 ½ cups

3. Fresh blueberries 1 cup

4. Egg white 1

5. Vegetable oil 1 tablespoon

6. Skim milk ½ cup

7. Margarine, melted 2 tablespoons

8. White sugar ½ cup

9. Baking powder 2 teaspoons

10. Salt ¼ teaspoon

How to cook deliciously - Low-Cholesterol Blueberry Muffins

1 . Stage

Preheat the oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease a 12-cup muffin tin. Set aside.

2 . Stage

Mix 1/4 cup flour with blueberries and set aside.

3 . Stage

Beat egg white and vegetable oil lightly in a bowl. Stir in milk and melted margarine.

4 . Stage

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 . Stage

Fill each muffin tin 2/3 full with batter. Bake in the preheated oven until golden brown, 20 to 25 minutes.