Moist blueberry oatbran muffins

Yield: 12 Servings

Measure Ingredient
2 \N Egg white
¾ cup Sugar
½ cup Applesauce
½ cup Skim milk
1 tablespoon Maple syrup
1 teaspoon Vanilla
¾ cup Flour
1 tablespoon Baking powder
½ teaspoon Salt
1¼ cup Blueberries; fresh or frozen
1 cup Oat bran

Set oven to 375 degrees Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use. In the blow of an electric mixer beat the egg whites until frothy. Add the sugar and beat for 1 minute. Stir in the applesauce, milk, maple syrup and vanilla. Add the flour, baking powder and salt and mix just until the dry ingredients are moistened. Gently fold in the blueberries. spoon the batter into the greased muffin cups and bake in the preheated oven for 20-25 minutes or until golden and the center springs back when gently pressed. Remove the muffins from the oven and set on a metal cooling rack for 10-20 minutes.

Using a knife, cut around each muffin and gently ease then out of the pan.

Calories - 144; Fat - 3.3 g; CHO - 28⅘ g; PRO - 4⅗ g; Fiber 2 g.

Posted to MC recipe by Eija Sipila <sipika@...> on Oct 26, 1997.

Recipe by: Dennis Rivenburgh

Posted to MC-Recipe Digest V1 #868 by Badams <adamsfmle@...> on Oct 26, 1997

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