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    You are in: Home / Recipes / Fat Free, Sugar-Free Whole Wheat Blueberry Muffins Recipe
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    Fat Free, Sugar-Free Whole Wheat Blueberry Muffins

    Average Rating:

    3 Total Reviews

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    • on July 11, 2009

      The measurements are definitely confusing! I found them to be far too heavy for a traditional muffin and a bit tasteless - except when I bit into a blueberry.

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    • on June 13, 2008

      I found the measurements confusing, too... I did my best with them, though, and I think I got pretty close, but the batter was still very thick. Muffin batter should be more liquid -- this was more like a drop cookie batter. I got six muffins out of this recipe, and it baked for fifteen minutes before I took them out of the oven. They weren't browned, but Splenda doesn't caramelize the way sugar does, so they probably won't brown the way you'd expect. Still, they were a little heavy. I'd try this recipe again, but increase the liquids some and add a bit of spice because the taste was a little bland. It's a good starter recipe, though -- thanks for posting.

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    • on January 28, 2008

      This is a fantastic recipe. I found the measurements difficult but I just got as close as possible. My husband is a diabetic and he was thrilled to have the muffins! I used mini muffin pans so he felt like he got more for his carb exchages. Thanks for creating this recipe. Mikula 772

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    Nutritional Facts for Fat Free, Sugar-Free Whole Wheat Blueberry Muffins

    Serving Size: 1 (71 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 109.7
     
    Calories from Fat 5
    24%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.3 mg
    0%
    Sodium 126.5 mg
    5%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 3.8 g
    15%
    Sugars 2.4 g
    9%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    Splenda granular

    pasteurized liquid egg-whites

    Splenda granular

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