Nutrient Analysis
Low-potassium recipe; Makes 12 servings
Sodium | 139 mg |
Protein | 1.5 g |
Potassium | 71 mg |
Phosphorus | 94 mg |
Calcium | 29 mg |
Calories | 123 kcal |
Fat | 4 g |
Water | 80 g |
Carbohydrates | 21 g |
Muffin is a small bread or cake that is usually eaten at breakfast. Flavor-up with some fresh or frozen blueberry to add finesse to the classic muffin recipe.
Ingredients
QTY | UNIT | FOOD ITEM | |
|---|---|---|---|
1) | 1 | pc | egg white |
2) | 1/4 | cup | butter |
3) | 1/2 | cup | sugar |
4) | 7 | tbsp | water |
5) | 1/2 | tsp | vanilla extract |
6) | 1 | cup | all-purpose flour |
7) | 1 | cup | blueberries, canned and drained or fresh |
Directions
1. Preheat oven to 375ºF.
2. Beat egg white in a small mixing bowl until stiff. Set aside.
3. Cream margarine and sugar together until smooth.
4. Add water and vanilla, mixing thoroughly.
5. Add baking powder and flour.
6. Fold in beaten egg white and blueberries.
7. Bake in greased muffin pan for 30 minutes.
[wprm-recipe id=15690]