Happy New Year! Hope 2011 is a great one for you! Starting your week off right with these super low fat/low cal muffins.  If you follow this recipe exactly you might end up with more of a pancake/fluffy bread muffin-just as good and exactly what I made.  To add more muffin flavor, use eggs instead of egg whites and real sugar.

Bye, Bye Holiday Weight

(3) c. Flour-  can substitute for Whole Wheat if desire
(1) c. Splenda-  can substitute for honey but this will add on a lot of calories
(2) c. Blueberries
(2) Egg whites
(2/3) c. No Sugar Added Applesauce
(1) c. Non-fat Milk
(1) tsp. Salt
(1) tbsp. Baking Powder

Work It Out Oven @ 375


(1) Beat egg whites for 30 seconds so they get a little fluffy. Add all of the ingredients besides the blueberries and mix well. Last add the blueberries and mix evenly.


(2) Spray a muffin pan with non stick spray and distribute batter evenly. The recipe yields for about 16 muffins, my pan holds 12, so I saved the extra batter for latter.


These muffins take a while to fully cook. Mine took about 30 mins.  Wait until muffins are golden brown on top and serve when warm.  They may not be as tasty as a sugary, fatty muffin but your jeans wont hurt in the morning 😉 Enjoy!

Coming up Wednesday one of my favorite low cal almost fat free desserts that take me back to when I was an itty bitty. Bottoms up.