Food recipes
Blueberry and Cinnamon Muffins
Blueberry and Cinnamon Muffins Ingredients: egg substitute, powder milk, fluid, 1% fat, without added vitamin a and vitamin d blueberries, raw butter, without salt cereals, oats, regular and quick, unenriched, cooked...
Blueberry and Cinnamon Muffins
Ingredients:
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
blueberries, raw
water, bottled, generic
Directions:
Combine egg substitute, milk, melted butter, applesauce, 1/4 cup water, and crushed cereal in a bowl and stir until cereal is moist.
Let stand for 10-15 minutes.
Meanwhile, in a medium bowl, combine flour, baking soda, baking powder, and Splenda and stir to mix together.
Preheat oven to 375F.
Lightly spray a 12-cup muffin tin with non-stick spray.
Add flour mixture to the moist bran mixture and stir gently until blended.
Add the remaining 1/4 cup of water and stir until you get a cooked-oatmeal-like consistency, add more water as needed.
Gently fold frozen blueberries into batter right before cooking.
Spoon batter evenly into muffin cups and bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and allow to cool in pan.
Best eaten when warm.
Enjoy!
Ingredients:
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
blueberries, raw
water, bottled, generic
Directions:
Combine egg substitute, milk, melted butter, applesauce, 1/4 cup water, and crushed cereal in a bowl and stir until cereal is moist.
Let stand for 10-15 minutes.
Meanwhile, in a medium bowl, combine flour, baking soda, baking powder, and Splenda and stir to mix together.
Preheat oven to 375F.
Lightly spray a 12-cup muffin tin with non-stick spray.
Add flour mixture to the moist bran mixture and stir gently until blended.
Add the remaining 1/4 cup of water and stir until you get a cooked-oatmeal-like consistency, add more water as needed.
Gently fold frozen blueberries into batter right before cooking.
Spoon batter evenly into muffin cups and bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and allow to cool in pan.
Best eaten when warm.
Enjoy!