By Jen O. on January 26, 2006
Photo by luvcook'n
Photo by luvcook'n
"Here's another bread recipe I've played around with while I was dieting. These make great snacks and the kids love 'em, too! Enjoy!"
Serving Size: 1 (71 g)
Servings Per Recipe: 8
"We thoroughly enjoyed these...a great fat-free muffin! I made very minor changes to the recipe, I used: 1/3 cup granulated sugar instead of the sugar substitute, 2 egg whites from large-sized eggs (the egg whites equaled approximately 1/4 cup), and frozen blueberries (thawed). WARNING: The muffin mixture turns out to be extremely doughy. I used a nonstick muffin tin and was able to turn out 11 medium-sized muffins. These muffins freeze beautifully. Thanks Jen!"
"It is great that these are not too sweet."
"Wondefully simple, moist and delicious. You won't miss the sugar or fat! I got 10 muffins from this recipe. Seemed like more a dough than a batter but worked fine nad baked up perfectly well. Thanks for the recipe Jen!"
"Tried this tonight due to a low fat post gallbladder surgery because I was dieting to have a muffin and it def satisfied my craving, they were surprisingly very good that even my family loved them (not knowing about the fat free part until I told them) only thing is I used regular sugar instead of substitute because I didn't have anything else. I used a non greased cupcake pan and they came out pretty easy."
"I made this muffins this morning. I had to add a bit more milk as the batter was very thick. (May be due to the fact I didn't have applesauce-I cooked down a couple pears and used pearsauce) I will try the recipe again with applesauce just to see the difference. But taste great. 18 calories for a muffin is not too shabby. YUM! Guilt free blueberry muffins."
"These were great! Thanks for the recipe!"
"Very tasty....not very sweet tasting. Used marion berries. I will make these again. I may use regular sugar the next time."
"Can't believe they taste so darn good."
"I thought these were fabulous! I used thawed blueberries, 2% milk, sweetened applesauce and a full rounded 1/3 c of Splenda. I'll make these again when I have unsweetened applesauce but I'll probably use 1/2 c Splenda instead. I got 12 medium muffins but mine did not turn the pretty golden color in the picture. UPDATE: I stored these in the fridge in a zip-lock bag & I can't stop eating them! I can't wait to share this recipe!"
"Fabulous!!! I used whole wheat flour, diced 1 1/2 macintosh apples, steamed with cinnamon and a bit of water and used them in place of the blueberries, also used egg whites rather then the egg!! LOVED THEM!! Thank you so much!"
"My husband and I are both diabetic, I am always searching for special recipes that we can enjoy without falling off the wagon of our food plans. Thank you for posting this, it really is a great tasting healthy muffin!"
"I went to publix to buy a low fat muffin n I decided to look on my iPhone a recipe for a far free muffin, i found this recipe fat free sugar free?? I bought the ingredients and i decided to make them it was so easy and i really enjoyed them, i m on a diet and i did not feel guilty after i eat a couple, THANK YOU!!!!"
"Very moist and delicious!!!"
"Kudo's to you Jen, these are absolutely wonderful!! I want to squirel these little babies away and not share. I am usually not a fan of muffins or blueberries but these are just right...not sweet. Thank you for sharing this great recipe that will be made again and again. Made these for the Healthy Choices ABC tag."
"These are superb!!! Made them for my diabetic breakfast treats and just adore them"
"I give this 10 stars for being fat, sugar & cholesterol-free, and although they're not rich-tasting and extra sweet, they are just the ticket for my husband with diabetes, high cholesterol and hypertension. many recipes I found are diabetic-friendly but still too high in cholesterol. This is the kind of recipe I'm looking for. Oh, by the way, you should add "Salt-Free" to the title of these muffins also, which makes them a really good thing."