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Post by Tia on Aug 9, 2005 12:40:05 GMT -5
Whole Wheat Blueberry Muffins
There's nothing like the sweet aroma of these fruity and wholesome muffins. Enjoy at breakfast or as a super lunch with fruit kebabs and yogurt. Ingredients:
Nonstick cooking spray 1 cup whole wheat flour ¾ cup all-purpose flour ¼ cup firmly packed light brown sugar 1 Tbsp. plus 1 tsp. baking powder 1 tsp. ground cinnamon ½ tsp. ground allspice 1 cup fatfree buttermilk 2 Tbsp. canola oil 2 Tbsp. unsweetened applesauce 1 egg, lightly beaten 1 cup fresh or frozen blueberries Instructions: Preheat oven to 400 degrees. Lightly spray muffin tin with cooking spay. In large bowl, combine flours, brown sugar, baking powder, cinnamon and allspice. In another bowl, whisk together buttermilk, oil, applesauce and egg. Make well in center of dry ingredients. Pour in buttermilk mixture, stirring until just combined (do not overmix). Stir in blueberries. Spoon batter evenly into prepared muffin cups. Bake until tops are golden, 20-25 minutes. Transfer pan to wire rack to cool slightly. Transfer muffins to cooling rack. Serve warm. Nutritional Information: Makes 12 muffins. Per muffin: 123 Calories, 3 g Total Fat (<1 g Saturated Fat), 21 g Carbohydrates, 3 g Protein, 2 g Dietary Fiber, 192 mg Sodium.
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