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Saturday, October 15, 2011

Low Fat Blueberry Cinnamon Muffins and Health Benefits

  • 1 cup unsweetened blueberries (fresh or frozen)
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup Splenda granular
  • 1/4 cup Egg Beaters egg substitute
  • 1/4 cup unsweetened applesauce
  • 1/2 cup nonfat milk (skim)
  • 1 tablespoon Splenda granular (to top muffins)
  • 1/2 teaspoon cinnamon
Heat oven to 350. Spray muffin tins with canola or other brand cooking oil non stick spray and set aside.

In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
Combine the wet mixture into the flour mixture. Stir just enough by hand to mix together then add the blueberries.
Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of splenda mixed with cinnamon to sprinkle on top of each muffin  and bake for 17 minutes, or until tops are light brown.After baking, allow muffins to cool before removing them from the tin.

Blueberries and Health Benefits:

The highest antioxidant capacity of all fresh fruit.
Neutralizes free radicals which can affect disease and aging in the body.
Aid in reducing Belly Fat and After 90 days, in a study rats with a blueberry-enriched diet had less abdominal fat, lower triglycerides, lower cholesterol.
Helps promote urinary tract health.
Been proved to preserve vision..

Heart Disease: The high fiber content, those brilliant anti oxidants and the ability to dissolve the ‘bad cholesterol’ make the Blue Berry an ideal dietary supplement to cure many heart diseases.