These not-too-sweet muffins get antioxidants through the addition of blueberries. If using frozen berries, use small ones and do not defrost first.
Coating the blueberries with flour keeps them more evenly dispersed in the batter.
If you do not have canola oil on hand, you can substitute another vegetable oil.
To make regular-sized muffins, add 5 to 10 minutes to the baking time. This recipe should makes about twelve regular-sized muffins.
Makes 24 mini muffins
Prep Time: 15 minutes or less
Total Time: 30 minutes or less
Nutritional Information Per Serving (1 mini muffin): calories 55, Total Fat 2.5 g, Total Carbohydrate 7 g, Dietary Fiber 0 g, Sugars 3 g, Protein 1 g, Sodium 80 mg
Recipe from The American Cancer Society, What to Eat During Cancer Treatment