Low-Iodine Blueberry Muffins

This low-iodine baked treat is perfect as an on-the-go breakfast option or an after-dinner treat. (Contributed by Cathy T.)

Cathy's low-iodine blueberry muffins are certainly a fall favorite. For pastry lovers, these sweet treats are a great, healthy alternative. This recipe has also been featured in ThyCa's Low-Iodine Cookbook.

Ingredients (makes 12 muffins):

• 2 egg whites

• 1 cup water

• 1/4 cup vegetable oil

• 2 cups flour

• 1/4 cup sugar

• 3 teaspoons baking powder

• 1/2 teaspoon non-iodized salt

• 1 cup fresh blueberries (or 3/4 cup frozen)

Directions:

1. Heat oven to 400 degrees F

2. Beat egg whites

3. Stir in water and oil

4. Mix in flour, sugar, baking powder, and salt until moistened

5. Gently fold in the blueberries (if you're using frozen blueberries, thaw and pat dry on paper towels)

6. Pour batter into a greased or paper-lined muffin pan

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We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!

Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.