Update my dinner status, I'm making this tonight.
Servings: 12 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 16 1/2 oz Lowfat blueberry muffin mix;
- 2 Egg whites; OR 1/4-cup egg
- 3/4 c Orange juice; OR water
Preparation
Spray each cup in 12-muffin tin. (To prevent sticking, do not use paper baking cups.) Preheat oven to 425F. Drain blueberries, rinse and set aside. Combine egg and juice in a medium-sized bowl, and stir using a fork to mix. Add the muffin mix and stir until moistened (about 50 strokes). Fold blueberries into batter. Fill each muffin 2/3 full. Bake 15-20 minutes or until golden brown. Cool 5 minutes. Remove from pan. Success Tips: If using a dark nonstick muffin pan, reduce oven temperature to 375F, and bake about 5 minutes longer. Use an ice-cream scoop or a 1/4 cup measuring cup to fill muffin cups with batter. Makes 12, each calories 123, fat 0.0g, 0% calories from fat, cholesterol 0mg, protein 1.6g, carbohydrates 27.1g, fiber 0.0g, sodium 200mg. mc-edit by kitpath@earthlink.net 5/99 Recipe by: Betty Crocker Posted to EAT-LF Digest by PatHanneman on May 11, 1999, converted by MM_Buster v2.0l.
