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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.