Blueberry Peach Muffins

Categories:
fruits, low fat, muffins

3 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 pinch salt
1/4 cup melted margarine
5 egg whites
1 cup skim milk
1/2 cup blueberries
1/2 cup fresh peaches; peeled, diced
2 tablespoons margarine
Nutmeg; to taste

Combine flour, sugar, brown sugar, baking powder, and salt. In a separate bowl combine egg whites and milk. Add to flour mixture. Add melted margarine. Stir just until blended. Fold in fruit. Fill paper-lined muffin tins. Bake at 400 degrees for 20 minutes. Brush tops lightly with margarine and sprinkle with nutmeg. This recipe yields 16 servings. Nutritional Analysis Per Serving: Calories 155; Fat (grams) 4; Percent calories from fat 24; Percent polyunsaturated 9; Percent saturated 4; Percent monounsaturated 10; Cholesterol (milligrams) 0; Sodium (milligrams) 135; Protein (grams) 4; Carbohydrate (grams) 26; Fiber (grams) 1.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 160 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 25g Carbohydrate; trace Cholesterol; 146mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count 1 serving as: 1 starch, 1 fruit and 1 fat serving. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 16 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009