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Nutrition Facts
Serving Size 1 (73g) Recipe makes 12 servings The following items or measurements are not included below: better'n eggs
Calories 146
Calories from Fat 43		(29%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 207mg		8%
Potassium 187mg		5%
Total Carbohydrate 25.4g		8%
	Dietary Fiber 3.9g	15%
	Sugars 12.2g
Protein 4.0g		8%
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Fresh Ginger Blueberry Energy Muffins

Recipe #350152 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: senseicheryl
Jan 16, 2009

This recipe was featured in an email today from the www.betterneggs.com website. "Bursting with berry flavor, these fiber-rich muffins are a nutritional powerhouse, providing the fuel needed to get you through a busy morning. Blueberries are loaded with antioxidants, and nutrient-dense almonds are high in protein. Muffins always bake up light and delicious with fat-free, cholesterol-free Better'n Eggs."

SERVES 12 , 12 muffins (change servings and units)

Ingredients

1/4 cup better'n eggs
8 ounces non-fat vanilla yogurt
1/4 cup orange juice
2 tablespoons canola oil
1 tablespoon fresh ginger, grated
1 cup all-bran cereal, wheat (shreds, not flakes)
1 1/4 cups whole wheat flour
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup frozen blueberries
1/2 cup sliced almonds

Directions

1
Heat oven to 400°F Line 12 muffin cups with paper cup liners; set aside. Stir together the Better’n Eggs, yogurt, orange juice, canola oil and fresh ginger. Stir in wheat bran cereal; let stand 5 minutes.
2
Add whole wheat flour, sugar, baking soda, baking powder and salt. Stir just until moist. Gently stir in frozen blueberries and almonds.
3
Spoon batter equally into muffin cups. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.