Fat-free blueberry muffins

12 Servings

Ingredients

Quantity Ingredient
2 cups Fresh or frozen blueberries (wash and drain if fresh; thaw and drain if frozen)
1¼ cup Cake flour
¾ cup Oat flour (see note below)
1½ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Cinnamon
¾ cup Packed brown sugar
2 Egg whites
¾ cup Plain yogurt
½ cup Applesauce
2 tablespoons All-purpose flour

Directions

(152 calories and ⅖ grams fat) Makes 12 muffins Preheat oven to 375

Use either paper liners or grease muffin pan with cooking spray Bowl1: combine dry ingredients, spices, and brown sugar (break lumps).

Bowl2: combine egg whites, yogurt, applesauce, and mix. Add wet mixture to flour mixture, stir until moistened.

Bowl3: toss blueberries lightly with 2 tbl flour (helps keep them from sinking to the bottom). Add blueberries to mixture, don't overmix. Pour into prepared muffin tin, bake for ~20-25 minutes.

Note: to make oat flour, place about 1 cup rolled oats into a food processor and pulse until finely ground.

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