Saturday, October 2, 2010

Sunny morning blueberry muffins

These muffins are delicious and have a bright taste from the lemon. They are great with fresh picked blueberries, but you can use frozen too.

Blueberry picking with Johnna

1 c. white flour
3/4 c. whole wheat flour
3/4 c. white sugar
1 TBSP baking powder
lemon rind from 1 lemon (grate into large bowl, avoiding the white part)
2 egg whites
2/3 c. buttermilk
1/3 c. unsweetened apple sauce
1 tsp vanilla
1 c blueberries

Heat oven to 400 degrees. Spray 6- 3" muffin  cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and lemon rind. Make a hole in the center of the dry mix.

In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, and vanilla and mix until blended.

Add wet mix into the well in the middle of the dry mix and gently stir until just moistened. Fold in blueberries.

Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

* Blueberries are full of antioxidants.
* Instead of butter or oil these muffins have applesauce and buttermilk (which is usually fat-free or very low-fat)
* Leaving out the egg yolks lowers the fat content.
* Each large muffin has about 280 calories and less than 1 gram of fat compared to 400 calories and 14 grams if you didnt make the substitutions)

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