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Suggest a better descriptionPreheat oven to 400F.. Combine first 4 ingredients in a medium bowl; stir well. Make a well in center of mixture. Combine milk and next 6 ingredients; add to dry ingredients, stirring just until moist. Gently fold in blueberries. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees for 20 minutes or until golden. Remove from pans immediately; let cool on a wire rack. Yield: 1 dozen(serving size: 1 muffin) Selections: 1B, 1FA; Points:2 Per serving: Cal 150(32% from fat); Pro 1g; Fat 1.8f(sat 0.3g); Carb 7.4g; Fib 0.3g; Chol 6mg; Iron 0.3; Sod 21mg; Calc 24mg. Make-Ahead Directions: Freeze muffins up to 2 weeks. Thaw at room temperature, or microwave 1 muffin at MEDIUM (50% power) 30 seconds or until warm. MC Formatted by Sue B 9/97 and submitted to WW forum. Recipe by: Simple Goodness - 2 Points Posted to EAT-LF Digest by "Helen Deacey"
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 12 servings | ||
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Calories: 175 | ||
Calories from Fat: 34 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 18.2mg | 6 % | |
Sodium 314.1mg | 11 % | |
Potassium 83.6mg | 2 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 31.4g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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