Fat-free blueberry muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh or frozen blueberries (wash and drain if fresh; thaw and drain if frozen) |
| 1¼ | cup | Cake flour |
| ¾ | cup | Oat flour (see note below) |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¾ | cup | Packed brown sugar |
| 2 | Egg whites | |
| ¾ | cup | Plain yogurt |
| ½ | cup | Applesauce |
| 2 | tablespoons | All-purpose flour |
Directions
(152 calories and ⅖ grams fat) Makes 12 muffins Preheat oven to 375
Use either paper liners or grease muffin pan with cooking spray Bowl1: combine dry ingredients, spices, and brown sugar (break lumps).
Bowl2: combine egg whites, yogurt, applesauce, and mix. Add wet mixture to flour mixture, stir until moistened.
Bowl3: toss blueberries lightly with 2 tbl flour (helps keep them from sinking to the bottom). Add blueberries to mixture, don't overmix. Pour into prepared muffin tin, bake for ~20-25 minutes.
Note: to make oat flour, place about 1 cup rolled oats into a food processor and pulse until finely ground.
REC.FOOD.RECIPES
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