Blueberry Muffin
Make these ahead and then freeze them, so you always have a fiber-packed snack handy.
- Makes: 6 muffins
- Prep time: 10 minutes
- Total time: 30 minutes
Ingredients:
- ½ cup plus 2 tablespoons skim or soy milk
- ¼ cup unsweetened applesauce
- 1 small egg
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- 12 teaspoons Benefiber
- ¼ teaspoon salt
- ½ cup fresh blueberries
Directions:
- Preheat oven to 375 degrees. Spray muffin pan with non-stick cooking spray.
- In a large bowl, combine milk, applesauce, and egg in a small bowl and set aside.
- Once thoroughly combined, stir in flours, sugar, baking powder, Benefiber, and salt. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among 6 muffin cups. Bake until golden brown, about 18 minutes.
Nutritional Information (Per 1 Serving):
Contains 2 teaspoons of Benefiber (2 teaspoons = 3 grams of fiber)*
- Calories: 149
- Protein: 4g
- Carbohydrate: 32g
- Dietary Fiber: 5g
- Sugars: 12g
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 27mg
- Calcium: 109mg
- Sodium: 239mg
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