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Otis Spunkmeyer Wild Blueberry Muffins Reduced-Fat

By Todd Wilbur


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After baking their big muffins, Otis Spunkmeyer freezes them so that they stay fresh on the way to the stores. Vendors thaw out the tasty baked goods before displaying them on their shelves. Even after the muffins reach room temperature, they still have an impressive shelf life of twenty-one days.

The shelf life of your muffins—made without preservatives—will be much shorter. But you can also freeze yours. Just wait until the muffins are cool, then wrap them in plastic wrap, and toss in the freezer. 

Nutrition Facts
Serving size–1/2 muffin
Total servings–16
Calories per serving–165 (Original–210)
Fat per serving–4 g (Original–11g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 1 cup dried blueberries
  • 1/4 cup water
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 2/3 cup unsweetened applesauce
  • 1/4 cup egg substitute
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 cup low-fat buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Fat-free butter-flavored spray
  • Do This
    • Restaurant/Brand
      Otis Spunkmeyer
    • Instructions

      1. Combine the blueberries with 1/4 cup water in a small, microwave safe bowl. Zap the blueberries in the microwave on 50% power for 2 minutes, stir, cover with plastic wrap, the set aside.

      2. Preheat oven to 325 degrees F.

      3. In a large bowl, mix together 3/4 cup of sugar, applesauce, egg substitute, oil, salt, vanilla, and baking soda. Add the buttermilk and blend well.

      4. In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the wet, and mix well with an electric mixer.

      5. Add 1 tablespoon of sugar to the blueberries, then add them to the batter and fold in by hand with as few strokes as possible.

      6. To bake the muffins, use a "Texas-size" muffin pan lined with large muffin cups. You may also bake the muffins without the cups, just be sure to grease the pan well with cooking spray. (If you use a regular-size muffin pan, which also works fine, your cooking time will be a few minutes less, and your yield will double.) Fill the cups halfway with batter.

      8. Bake the muffins for 20 to 24 minutes or until brown on top (16 to 20 minutes for regular-size muffins). Remove the muffins from the oven, and allow them to cool for about 30 minutes. Store the muffins in a sealed container or resealable plastic bag.

      Makes 8 "Texas-size" muffins (or 16 regular-size muffins)

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