Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Whole Wheat Flour |
| ¾ teaspoon | Salt |
| ⅓ cup | Sugar |
| 2 teaspoons | Baking Powder |
| 4 ounces | Egg Substitute * |
| 4 tablespoons | Water |
| ¼ cup | Applesauce |
| ¾ cup | Skim Milk or Soy Milk |
| 1 cup | Blueberries |
| 1 teaspoon | Grated orange or lemon rind |
*Or use powdered egg replacer sufficient to replace 2 eggs.
Sift dry ingredients together. Beat eggs in a medium bowl.
Add applesauce and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--add the orange peel and blueberries.
Fill well greased muffin pans full and bake in a 400 degree preheated oven for 25-30 min.
92 calories < 1 gram of fat 0 mg chol 227 mg sodium