Directions:
- Preheat oven to 350°F.
- Coat a muffin tin with nonfat cooking spray.
- In large bowl, combine dry ingredients through poppy seeds.
- In a smaller bowl, mix remaining ingredients.
- Make a well in dry ingredients, and pour in wet mixture; mix until dry ingredients are just moistened. Spoon batter into muffin cups equally. The dough will be stiff, you may have to level each muffin with moistened fingers.
- Bake 15 to 25 minutes (remember when using Splenda, not to overbake, or muffins will be dry). Cool in pan for 5 minutes. Remove from pan to wire rack and cool at least 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.12 Kcal (461 kJ) | ||
| Calories from fat | 27.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 5% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 8% | |
| Sodium | 204.44mg | 9% | |
| Potassium | 168.07mg | 4% | |
| Total Carbs | 15.81g | 5% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.6mg | 4% | |
| Calcium | 83.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 157.95 Kcal (661 kJ) | ||
| Calories from fat | 38.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 5% | |
|---|---|---|---|
| Cholesterol | 34.76mg | 8% | |
| Sodium | 293.22mg | 9% | |
| Potassium | 241.06mg | 4% | |
| Total Carbs | 22.68g | 5% | |
| Sugars | 4.75g | 13% | |
| Dietary Fiber | 1.75g | 5% | |
| Protein | 6.69g | 9% | |
| Vitamin C | 12.1mg | 14% | |
| Iron | 0.9mg | 4% | |
| Calcium | 119.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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