Monday, January 9, 2012

Low Fat Blueberry Muffins

Servings: 12 • Serving Size: 1 muffin
Calories: 147.3 • Fat: 2.7 g  Protein: 2.7 g  Carb: 28.5 g  Fiber: 3.4 g  Sugar: 12.3 g
 

  • 1 cup unsweetened applesauce
  • 1 cups 100% whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups blueberries (about 6.5 oz)
  • 1 large egg, beaten
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 tsp vanilla
  • 2 tbsp melted butter or margarine

Preheat oven to 325°. 

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. 

In a medium bowl, mix eggs, melted butter, lemon zest and juice, vanilla and applesauce. Add to the flour mixture and stir until just blended.  Gently fold in blueberries.

Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. 

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