How To Make Low Fat Mixed Berry Whole Wheat Muffins
These great-for-breakfast whole wheat muffins have a medley of various berries to add some much-needed vibrancy to this low-fat goodie.
Serves:
Ingredients
- 1½cupspureed strawberries,(about 16 oz strawberries)
- 1cup100% whole wheat pastry flour
- 1cupall purpose flour
- ⅓cupsugar
- 1tspBaking Soda
- ½tspsalt
- ⅓cupraspberries
- ⅓cupblackberries
- ⅓cupsblueberries
- 1largeegg,beaten
- 1tspvanilla extract
- 2tbspunsalted butter,melted
Instructions
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Preheat oven to 325 degrees F.
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In a blender, puree strawberries until smooth. There should be about 1½ cups when done. If there is more, discard the rest.
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Combine flour, sugar, baking soda, and salt in a large bowl.
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Mix well.
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In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree.
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Add to the flour mixture and stir until just blended.
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Gently fold in remaining berries.
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Pour batter into 12 lined muffin tins and bake at 325 degrees F for 25 minutes, or until a toothpick inserted in the center comes out clean.
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Cool for about 10 minutes.
Nutrition
- Calories: 131.40kcal
- Fat: 2.75g
- Saturated Fat: 1.41g
- Trans Fat: 0.08g
- Monounsaturated Fat: 0.71g
- Polyunsaturated Fat: 0.39g
- Carbohydrates: 24.58g
- Fiber: 2.69g
- Sugar: 7.91g
- Protein: 2.89g
- Cholesterol: 20.59mg
- Sodium: 171.35mg
- Calcium: 14.77mg
- Potassium: 116.35mg
- Iron: 1.11mg
- Vitamin A: 23.78µg
- Vitamin C: 19.19mg
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