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Title: Applesauce-Blueberry Muffins
Categories: Bread Quick Fruit
Yield: 12 Servings
| Nonstick spray | ||
| 1 1/2 | c | All-purpose flour |
| 1/3 | c | Sugar |
| 3 | ts | Baking powder |
| 1/2 | ts | Salt; optional |
| 1 | ts | Ground cinnamon |
| 1 | c | Blueberries; fresh or frozen |
| No sugar added | ||
| 3/4 | c | Skim milk |
| 1 | c | Unsweetened applesauce |
| 1 | c | Bran flake cereal; slightly crushed |
| 1/2 | c | Egg beaters 99% egg substitute |
Preheat oven to 400 degrees F. Coat a regular 12-cup muffin pan with nonstick spray. In a large mixing bowl, thoroughly mix the flour, sugar, baking powder, salt, and cinnamon.
In a small bowl, mix the berries, milk, applesauce, bran flake cereal, and egg whites. (If using frozen berries, thaw them until you can separate them with a fork; a microwave will do this nicely. Then allow any melted ice and juice to drip off. )
Stir the liquid ingredients into the dry ingredients until the dry ingredients are just moistened, about 20 strokes. Overmixing will result in poor-textured, tough bread. Spoon the batter into the sprayed muffin tin, dividing it evenly among the 12 cups.
Bake about 20 to 25 minutes until the muffins are browned, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to sit for about 2 minutes in the tin, then transfer them to a wire rack to cool. Or place them in a cloth-lined basket, covering the muffins with the edges of the napkin, and serve them warm.
Original recipe used 2 egg whites instead of the egg beaters.
Posted to MM-Recipes Digest V4 #1 by Terry & Kathleen Schuller
Recipe by: Diabetes Forecast, April 1997
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