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These were a hit this weekend! I made them on a whim with things I had in my cupboard. The recipe was adapted from Allrecipes but I have seen a similar one in Everyday Food mag. Try them! 1 c. all-purpose flour 1/2 c. whole wheat 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup skim milk 1 cup fresh blueberries or frozen 1/2 cup white sugar 1/3 cup 
1 (15-20oz.) box of Raisin 1/4 cup melted margarine (Cool before mixing with eggs.) 1 c. sugar 2 beaten eggs 3 egg whites 1 qt. low fat buttermilk 2 1/2 c. whole wheat flour 2 1/2 c. flour 5 tsp. baking soda 1 tsp. salt Mix dry ingredients. Mix wet ingredients Combine Store dough for up to 6 weeks in fridge. Bake – 325 for 15 min or less if small muffins Share on 
I made these muffins the other day to send to work with Brady. I was hoping the recipe would come out ok because it was a trial recipe that I made up as I went along. They got pretty good reviews, so I think I will make them again. Low Fat Blueberry Muffins with Oats, Almonds and Flax 2 c. of low fat multigrain baking mix (Trader Joes or light Bisquick) 2 egg whites 1/2 c. brown sugar ** I had this ready to post last night, but it is currently -11 degrees and our cable went out last night! I got the call last night that we didn’t have school today, and I was so excited! It’s amazing what happens when you are surprised by Peanut Butter and Jelly Muffins (adapted from Cooking Light) 1c. whole wheat flour 3/4 c. flour 1 tbs. baking powder 1tbsp. melted butter 1/3 c. sugar 1/3 c. brown sugar 2 eggs |
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