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=A0 Berry Best Blueberry Muffins
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1 c All-purpose flour
3/4 c Whole-wheat pastry flour
3/4 c Sugar
1 T Baking powder
1 ts Finely shredded lemon peel
2 Egg whites
2/3 c Buttermilk
1/3 c Applesauce
1 ts Vanilla
1 c Fresh or frozen blueberries (don't thaw frozen berries)
Preheat the oven to 400 degrees F. 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 3/4 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.
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