Monday, December 9, 2013

Low-Fat Blueberry Muffins

Clearly, I am in a blueberry mood this week.  First pancakes and now muffins!
Lucky for me, blueberries are a super food full of phytonutrients and antioxidants.

Servings: 12
Kcals per serving: 105
Fat per serving: 0.5 g
Sodium per serving: 270 mg

1 1/2 cup wheat bran
1 cup skim milk
1/2 cup unsweetened applesauce
2 egg whites
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup all wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Preheat oven to 375 degrees.  Line muffin tray with paper liners.  Mix together wheat bran and skim milk, let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.  Beat in bran mixture.  Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.  Stir into bran mixture until just blended.  Fold in blueberries.  Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

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