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Double-Berry Muffins
Source: dLife

Muffins with blueberries and raspberries.

Rating:
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Fruits , 1 Other Carbs , 1 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 1/4 cup  packed light brown sugar
0 1/2 tsp  ground cinnamon
1 cup  fat free milk
0 1/4 cup  unsweetened applesauce
2 tbsp  vegetable oil
0 1/2 tsp  vanilla extract
1 each  eggs
2 cup  white all purpose flour
0.3333 cup  sugar
3 tsp  low sodium baking powder
0 1/2 tsp  salt
0 1/2 cup  Raspberries, fresh
0 1/2 cup  Blueberries, fresh
Directions
  1. Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or grease bottoms only with shortening.
  2. Mix brown sugar and cinnamon; set aside.
  3. 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.
  4. Divide batter evenly among muffin cups. Sprinkle brown sugar mixture evenly over tops of muffins.
  5. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan and place on wire rack. Serve warm.

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