Berry best blueberry muffins

6 -12 serves

Ingredients

Quantity Ingredient
1 cup All-purpose flour
¾ cup Whole-wheat pastry flour
¾ cup Sugar
1 tablespoon Baking powder
1 teaspoon Finely shredded lemon peel
2 Egg whites
⅔ cup Buttermilk
⅓ cup Applesauce
1 teaspoon Vanilla
1 cup Fresh or frozen blueberries
.(don't thaw frozen berries)

Directions

Preheat the oven to 400 degrees. Spray six large, 3-inch muffin cups with nonfat, nonstick spray and set aside.

In a large bowl, stir together both flours, sugar, baking powder and lemon peel, making sure all is evenly distributed. Make a well in the center of the mixture.

In a small bowl, beat the egg whites until foamy. Stir in the buttermilk, applesauce and vanilla. Add the liquid mixture to the dry mixture and stir until just moistened. Fold in the blueberries.

Spoon the batter into the prepared cups, filling each ¾ full. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then remove them to cool on a wire rack.

NOTE: For standard-sized muffins, bake for 18 to 20 minutes or until done.

Nutritional analysis per serving: A large muffin contains 1.7 grams of fat and 309 calories.

From "Healthy Homestyle Cooking," by Evelyn Tribole (Rodale Press, $27.95) (as reported by Carole Sugarman in "The Washington Post," as seen in "The Olympian," 3/22/95).

Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 03-26-95

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