Blueberry Ginger-Cinnamon Mini Muffins

Blueberry muffin recipe for people with pulmonary arterial hypertension.

Blueberry Ginger-Cinnamon Mini Muffins

Ingredients

1 cup wheat flour
1⁄4 cup raw sugar
1 1⁄2 tsp baking powder
1 egg white
1⁄2 cup unsweetened apple sauce
1⁄4 cup unsweetened dried cranberries
1 tsp ground ginger
1⁄2 tsp cinnamon
Olive oil cooking spray
3 oz 1% milk
1⁄4 cup blueberries

NUTRITIONAL INFORMATION

Serving Size: 3 muffins

AMOUNT PER SERVING

215 calories
8 g protein
45.5 g carbohydrate
5 g fiber
2 g fat
30 mg sodium

Directions

PREP 10 MIN | COOK 7-10 MIN | 24 SERVINGS

Preheat oven to 375° F. While oven is heating, prepare mix. Using an electric mixer, mix all items except blueberries and cranberries. Once mixture is completed, fold in berries with spatula. Arrange mini muffin cups in mini muffin pan sprayed lightly with olive oil. Using a spoon, fill cups, leaving about 2 centimeters for the muffins to grow. Bake for 7–10 minutes or until tops are golden brown.

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