Low-Cholesterol Blueberry Muffins

Ingredients and Weight:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• 1 cup low-fat milk
• ½ cup fresh or frozen blueberries
• 2 tbsp vegetable oil (for greasing the muffin pan)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 20-25 minutes

Difficulty Level:

Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 400°F.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
3. In a separate bowl, whisk together the egg, milk, and vegetable oil.
4. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix gently until just combined.
5. Fold in the blueberries.
6. Grease a muffin pan with vegetable oil.
7. Fill the muffin cups with the batter, filling them about ¾ full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool for 5-10 minutes before removing from the pan and transferring to a wire rack to cool completely.

Nutritional Information:

• Calories: 190
• Fat: 6g
• Carbohydrates: 32g
• Protein: 4g
• Fiber: 2g

Dish Characteristics:

• Low in cholesterol and fat
• Full of blueberry flavor and antioxidants
• Moist and tender texture
• Suitable for all ages

User Comments:

• "These muffins are delicious! The blueberry flavor is so fresh and the texture is perfect."
• "I love how easy this recipe is to make, and they are so healthy too!"
• "These muffins are a great way to start the day. They are filling and taste great!"

Special Precautions and Tips:

• Use fresh blueberries for best flavor and texture. If using frozen blueberries, make sure to thaw them before adding to the batter.
• Do not overmix the batter, as this can lead to tough muffins. Mix gently until just combined.
• For best results, use a low-fat milk to keep the muffins low in cholesterol and fat.