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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A healthy yet tasty blueberry muffin with no added fat. From Everyday Cooking with Dr. Dean Ornish . Ingredients:
1 cup whole wheat flour |
1 cup white flour |
3 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/4 cup liquid egg substitute (e.g. eggbeaters) or 2 egg whites |
1 cup skim milk |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla |
1 cup frozen blueberries |
1 tablespoon sugar |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 375 degrees F.
2. Spray muffin pan with nonstick spray.
3. In a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon.
4. Stir.
5. In a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla.
6. Whisk until smooth.
7. Add to dry ingredients.
8. Stir with a fork just until batter is blended; do not overmix.
9. Gently stir in blueberries.
10. Spoon batter into muffin cups.
11. Mix 1 T sugar and 1/2 tsp cinnamon.
12. Sprinkle cinnamon-sugar mixture over each muffin.
13. Bake until muffins spring back when touched lightly and tops are golden, about 15 minutes.
14. Cool in pan 5 minutes, then remove and serve warm.
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