Raspberry and Blueberry Almond Mini-Muffins

We love making muffins at my house, and this recipe is completely simple. With only 109 calories and 3.5 grams of fat per serving, you won’t feel guilty eating these muffins. The combination of rapspberry and almond go so well together, but for those of you who prefer blueberries, feel free to substitute blueberry preserves. 

Raspberry Almond Mini-Muffins

Prep: 20 minutes

Cook: 15 minutes

Yield: 24 muffins

Ingredients:

2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) melted butter or margarine

2/3 cup milk

1 egg

3/4 teaspoon almond extract

1/4 cup raspberry preserves

Powdered sugar (optional)

Directions

1.  Preheat oven to 375°F. Combine flour, sugar, baking powder, salt and cinnamon in Classic Batter Bowl. Stir melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.

2.  Spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Fill prepared muffin cups using Medium Scoop (1 scoop per muffin cup). Press approximately 1/2 teaspoon raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.

3.  Bake 13 to 15 minutes or until light golden brown or Cake Tester inserted in center comes out clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.

Best Low-Fat Blueberry Muffins

It’s amazing to have all the great response from friends and fans of my blog. I really appreciate it, and I am so glad that so many kids, high schoolers and college students who have tried my recipes. Today, I thank Jackson, a 12-year-old friend of my son’s, who took time to write a comment on my blog. With that in mind, I decided to share a breakfast treat and snack that’s very popular at my home with my 3 children. With only 170 calories and 4 grams of fat, you won’t feel guilty eating homemade blueberry muffins. These are super easy to make, and the touch of oats, buttermilk and cinnamon give them a wonderful flavor and texture without adding any oil.  

 

Low-Fat Blueberry Muffins

Prep: 15 minutes

Cook: 20 minutes

Yield: 15 servings

Ingredients

1/4  cup regular oats

2  tablespoons brown sugar

1  teaspoon ground cinnamon, divided

1/4  cup  butter, softened

1  cup  granulated sugar

1/2  cup  egg substitute

1  teaspoon  vanilla extract

2  cups all-purpose flour

1  teaspoon  baking soda

1/2  teaspoon  baking powder

1/2  teaspoon  salt

1 1/4  cups  fat-free buttermilk

1  cup  fresh blueberries

Vegetable cooking spray

Preparation

1. Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

2. Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

3. Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

4. Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.