Blueberry Muffins on LID

Today I tried my hand at a recipe I found online for blueberry muffins that you can eat while on the low iodine diet. The photo is my muffins fresh from the oven.

Thank you to the lady who posted this recipe but being a professional baker I tweaked it a little to make a nicer product (she had issues with stability and dryness).  BAM!! First try and they turned out great and taste great!!!

Baked goods are something you cannot eat while on LID because most contain milk, eggs, butter and/or salt.  However you can make your own baked good as long as they don't contain those ingredients.  This is one of those recipes. 

I'm stoked at how good they turned out and how delicious they taste!  Also a healthier alternative (or good for someone lactose intolerant) at only 135 cals per muffin.

Enjoy!

Sally's LID Blueberry Muffins

1 1/2 cups fresh blueberries
2/3 cup brown sugar
1/3 cup canola oil
2 egg whites
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
5 Tbsp water

Bake at 350°F for 20 minutes.  Yields 12 muffins.

Combine brown sugar, oil and egg whites.  (I used Naturegg Simply Egg White, 1/4 cup).
Gently fold in blueberries until combined.
Mix together flour baking powder and soda and add to wet mix.  Batter will seem very dry as you start to combine.  I combined gently using a rubber spatula.  Add water and stir gently until mix looks like a nice wet muffin batter.
Pour into prepared muffin tin.  I used silicon muffin liners.  Fill each cup 2/3 full and if you have any batter remaining just add a spoonful here and there until it's used up between all 12 muffins.

Bake 20 mins at 350°F.  They will be golden brown and a toothpick will come out clean.  Let rest in the pan 10 mins before removing.  

Enjoy!

~Sally