Blueberry muffins (mcdermott)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Blueberries |
| 1 | cup | Ww pastry flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | cup | Wheat germ (I was out and used oat bran and it worked fine) |
| 3 | tablespoons | Applesauce |
| ¼ | cup | Brown sugar or Sucanat Egg replacer equal to one egg |
| ¾ | cup | Lite soymilk |
| 1¾ | teaspoon | Baking powder |
Directions
Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
Wash and drain berries. In a bowl mix all ingredients together except for blueberries and baking powder. When well mixed, add remaining ingredients and mix again. Spoon into muffin cups and bake for 15 to 20 minutes.
Note: When doubling the recipe, I have to bake them for close to 25 minutes.
Adapted from Laurel's Bread Book From: tara@... (Tara McDermott). Fatfree Digest [Volume 8 Issue 54] June 15, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV