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    You are in: Home / Recipes / Whole Wheat No Egg Blueberry Jam Muffin Recipe
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    Whole Wheat No Egg Blueberry Jam Muffin

    Whole Wheat No Egg Blueberry Jam Muffin. Photo by lyn17th

    1/1 Photo of Whole Wheat No Egg Blueberry Jam Muffin

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    7 mins

    25 mins

    lyn17th's Note:

    Made with whole wheat flour, non calorie sugar, soy milk, and no eggs. Yummy!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350F (180 degree C).
    2. 2
      Sift baking powder and flour, mix well.
    3. 3
      In a bowl combine milk with sugar and oil, whisk lightly.
    4. 4
      Add flour mixture into the milk mixture bowl, mix together.
    5. 5
      Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
    6. 6
      Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
    7. 7
      Bake for 20-25 minutes.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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    Nutritional Facts for Whole Wheat No Egg Blueberry Jam Muffin

    Serving Size: 1 (240 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 179.0
     
    Calories from Fat 78
    43%
    Total Fat 8.7 g
    13%
    Saturated Fat 6.9 g
    34%
    Cholesterol 0.0 mg
    0%
    Sodium 104.2 mg
    4%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 2.1 g
    8%
    Sugars 9.1 g
    36%
    Protein 3.0 g
    6%

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