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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Double-Berry Muffins

Source: dLife

Muffins with blueberries and raspberries.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	157.6

Total Carbs	29.8 g

Dietary Fiber	0.8 g

Sugars	12.1 g

Total Fat	3.0 g

Saturated Fat	0.5 g

Unsaturated Fat	1.7 g

Potassium	156.9 mg

Protein	3.5 g

Sodium	116.6 mg

Dietary Exchanges 3.0 Fat, 0.1 Fruits, 0.1 Meat, 0.1 Milk, 0.6 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup packed light brown sugar 0.5
0 1/2 tsp ground cinnamon 1.0
1 cup fat free milk 0.25
0 1/4 cup unsweetened applesauce 2.0
2 tbsp vegetable oil 0.5
0 1/2 tsp vanilla extract 1.0
1 each eggs 2.0
2 cup white all purpose flour 0.3333
0.3333 cup sugar 3.0
3 tsp low sodium baking powder 0.5
0 1/2 tsp salt 0.5
0 1/2 cup Raspberries, fresh 0.5
0 1/2 cup Blueberries, fresh

Directions

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or grease bottoms only with shortening.
Mix brown sugar and cinnamon; set aside.
In a large bowl, beat milk, applesauce, oil, vanilla, and egg with fork or wire whisk. Stir in flour, granulated sugar, baking powder, and salt all at once just until flour is moistened (batter will be lumpy). Fold in raspberries and blueberries.
Divide batter evenly among muffin cups. Sprinkle brown sugar mixture evenly over tops of muffins.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan and place on wire rack. Serve warm.