Low Fat Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I just made this recipe with some frozen blueberries and we all really liked it - even my boys who don't like blueberries. It comes from a church cookbook but I have changed it to suit my tastes. You could really substitute any fruit you wanted - it's a very versatile recipe. Ingredients:
1/4 cup unsweetened applesauce |
1 cup sugar |
1 cup skim milk |
1 egg |
1 teaspoon salt |
2 teaspoons baking powder |
2 cups flour |
1 teaspoon vanilla |
3/4 teaspoon cinnamon |
1 1/2 cups blueberries, frozen or fresh |
Directions:
1. Combine all the ingredients, except the blueberries.
2. Gently fold in the blueberries.
3. If using frozen berries, don't thaw- the juices won't mix through the batter as much.
4. If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
5. Put in muffin tins.
6. Bake at 350 for 20 minutes.
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