Post by TaQuilla on Jul 26, 2007 9:20:53 GMT -5
Whole Wheat Blueberry Muffins Yield: 12 muffins
2 eggs (or egg white/substitute equivalent)
1 cup sugar
1/4c applesauce
1/4 oil
2 cups white whole wheat flour (hard spring wheat, a tad lighter in color, than red winter wheat)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup nonfat plain yogurt (low/nonfat sour cream will work as well)
1 cup blueberries (about 1 pint)
Directions:
1. Preheat oven to 400 degrees. Grease 12 muffin cups or line w/muffin papers.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil and applesauce. Stir in vanilla. In a separate bowl, stir together flour, salt, and baking soda.
3. Stir dry ingredients into egg mixture alternately w/yogurt (or sour cream). ** Gently fold in blueberries. Scoop batter into muffin cups.
4. Bake in preheated oven 15-20 minutes or until toothpick inserted in middle comes out clean. (If it has some blueberry juice on the pick, but no dough, it is fine). Allow to cool in muffin cups for five minutes before removing to wire rack or plates (if being eaten right away).
[**At this point I generally place plastic wrap over the bowl and refrigerate overnight- ww batters respond very well to resting after mixing in order to soften the grain, but you can skip this step if you are in a rush, but it works well if you like to prep breakfast the night before, yet prefer your muffins fresh- in the morning, just preheat oven, fold in berries, and bake.]
Nutrition: (per muffin)
Calories 208, fat 6g, chol 36mg, sodium 175mg, carb 35g, fiber 3g, sugar 19g, protein 5g
Fat/cholesterol can be further reduced by using the egg white/substitute, and using all applesauce in place of oil. If you choose to do this, review it here, so others can know if taste was adversely affected.
2 eggs (or egg white/substitute equivalent)
1 cup sugar
1/4c applesauce
1/4 oil
2 cups white whole wheat flour (hard spring wheat, a tad lighter in color, than red winter wheat)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup nonfat plain yogurt (low/nonfat sour cream will work as well)
1 cup blueberries (about 1 pint)
Directions:
1. Preheat oven to 400 degrees. Grease 12 muffin cups or line w/muffin papers.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil and applesauce. Stir in vanilla. In a separate bowl, stir together flour, salt, and baking soda.
3. Stir dry ingredients into egg mixture alternately w/yogurt (or sour cream). ** Gently fold in blueberries. Scoop batter into muffin cups.
4. Bake in preheated oven 15-20 minutes or until toothpick inserted in middle comes out clean. (If it has some blueberry juice on the pick, but no dough, it is fine). Allow to cool in muffin cups for five minutes before removing to wire rack or plates (if being eaten right away).
[**At this point I generally place plastic wrap over the bowl and refrigerate overnight- ww batters respond very well to resting after mixing in order to soften the grain, but you can skip this step if you are in a rush, but it works well if you like to prep breakfast the night before, yet prefer your muffins fresh- in the morning, just preheat oven, fold in berries, and bake.]
Nutrition: (per muffin)
Calories 208, fat 6g, chol 36mg, sodium 175mg, carb 35g, fiber 3g, sugar 19g, protein 5g
Fat/cholesterol can be further reduced by using the egg white/substitute, and using all applesauce in place of oil. If you choose to do this, review it here, so others can know if taste was adversely affected.