Fat-Free Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are delicious, healthy and very moist to not have any added fat. i found the graham flour at Wal-Mart, recipe is on the back of the box. Ingredients:
2 cups fresh blueberries (wash & drain if fresh, thaw if frozen) or 2 cups frozen blueberries (wash & drain if fresh, thaw if frozen) |
1 cup minus 1 tbsp. hodgson mills whole wheat graham flour |
3/4 cup oat bran flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
3/4 cup brown sugar, packed |
2 egg whites |
3/4 cup plain fat-free yogurt |
1/2 cup minus 1 tbsp. applesauce |
2 tablespoons graham flour, to toss blueberries |
Directions:
1. Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.
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