Healthy and Low-Fat Blueberry Muffins (Also with Eggless version)

These low-fat Blueberry Muffins

are my current friends in my diet plan.

 People who do not have to do anything                                                         

special to maintain their healthy

weight and slim figure are eternally

BLESSED!!! But not all of us are so l

ucky, and the moment you eat those

few extra calories, they start showing

themselves on our body! Does this

mean you are not supposed to indulge

in culinary delights?? Absolutely not! There was a time when dieticians and nutritionists were the only ones who could tell you what should be a part of your healthy diet, but now, thanks to the power of the web and numerous online weight-loss tutorials, having a healthy weight and a figure or physique that you could be proud of is no longer a dream! Here's one such diet-food dessert or snack recipe that I tried when I was on my weight-loss plan - Blueberry Muffins - adapted from one of Denise Austin's recipes, they are not only tasty and filling, but you wouldn't have to think twice about your weight while relishing these!!

Nutrition Info: These low-fat muffins are high in fiber because of the oats, and help you keep satiated for a longer time. They have roughly 150 calories, no carbs, high protein content and around 3 grams of fat. Blueberries are the best source of antioxidants, and as there is very little sugar involved, you can replace it with artificial sweeteners to make a diabetic version of the recipe. For the Vegan version, use water instead of milk. There, with all these variations, it can easily be used as one of your 5 meals a day, though I'd not recommend eating it everyday!:)

Ingredients

3/4 th cup all-purpose flour

1-1/4th cup quick cooking oats or whole wheat flour

1/2 cup sugar (or 1 cup honey)

1 tsp baking powder

1/2 tsp baking soda

1/4 tspn salt

2 egg whites

1/2 cup low-fat milk or water

1/3 cup vegetable oil

1 cup fresh or frozen blueberries (do not thaw them)



Eggless Version: Eggs act as leavening agents and give fluff and texture to baked dishes, so if you use egg substitutes you might have to compromise on the softness a little. However, you can use mashed bananas or mashed silken tofu instead of eggs. Some products like "Ener-G" are available in some markets which are egg replacements and can be used effectively. If the recipe calls for only 1-2 eggs, you can just skip them and use warm whole milk or even Applesauce. Hope this note helps vegans to enjoy this and other such lovely recipes without eggs.



Method

In one bowl, combine the flour, oats, salt, baking powder, baking soda and sugar. In another bowl, beat egg whites, milk or water and oil. Whisk for 5-7 mins till soft peaks are seen. Stir into the flour mixture and mix together; do not beat a lot, just until everything is evenly combined (the batter should be lumpy, not too smooth). Fold in the blueberries gently.



Now take the muffin cups and grease them with cooking spray (try not using oil or butter)Fill each cup upto the 3/4th level. Bake at 400 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out clean. Once done. allow to cool completely, then gently remove from the cups and enjoy these delicious low-fat muffins any time of the day.



These healthy low-fat blueberry muffins serve to be perfect breakfast or dessert treats. Hope this recipe helps to satiate the sweet tooth of many a calorie-conscious diet-lovers out there!!