|Baking powder||4 teaspoons|
|Vegetable oil||1/3 cup|
|Fat-free sour cream||1/3 cup|
|Egg substitute||½ cup|
|Fresh or frozen blueberries, unthawed if frozen||4 cups|
|Dried cranberries||8 ounces|
- Line 24 muffin cups with paper liners and set aside.
- Preheat oven to 400ºF.
- In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt and stir to mix.
- Combine milk, oil, sour cream, and egg substitute in a medium bowl and beat with a wire whisk until blended.
- Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
- In a medium bowl, combine 4 tablespoons of sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.
- Spoon batter into muffin cups, filling ¾ full.
- Bake at 400ºF for 20-25 minutes, until light golden brown and firm to the touch.
- Let cool on wire rack for 3-4 minutes, then remove muffins from pan and cool completely on wire rack.
- Store tightly covered at room temperature.
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
|Serving Size||2 muffins (24 total)|
|Calories from Fat||60|
|Saturated Fat||1 g|
|Dietary Fiber||4 g|
|Vitamin A||4% DV|
|Vitamin C||10% DV|
A systematic review found that participants given chewing gum after abdominal surgery may have a faster return to normal for their digestive system. Unfortunately, the quality of trials is low and more research will need to be done before this simple solution is confirmed.
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children