Eggbeaters Muffins Modified. Weight Watchers 5 points per muffin. Muffins are dense, with subtle butter flavor. Not oversweet, and my husband loved them (and had no clue they were made with splenda). Great warmed with a little butter on top.
1. In a large bowl, combine flour, sugar, baking powder, and lemon peel; set aside.
2. In a medium bowl, combine milk, Egg Beaters and melted butter.
3. Stir into flour mixture just until moistened; gently stir in blueberries.
4. Spoon batter into 12, 2 inch muffin pan cups. Sprinkle crumb topping over muffins. Bake at 400 degrees for 15 to 18 minutes or until lightly browned.
Crumb Topping: In a small bowl, combine cup flour blend and cup sugar blend. With a pasty blender, cut in 1/4 cup butter till mixture resembles course crumbs.
From original recipe: subbed butter for margarine and reduced original amount from 1/3 cup to 1/4 cup; subbed out half each flour with whole-wheat flour, and sugar with splenda.
Last 5 ingredients are for Crumb topping.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 12 | ||
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Calories: 336 | ||
Calories from Fat: 75 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 21.2mg | 7 % | |
Sodium 172.4mg | 6 % | |
Potassium 196.4mg | 5 % | |
Total Carbohydrate 61.4g | 18 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 57.8g | ||
Protein 6.5g | 9 % | |
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: 336
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