Berry Best Blueberry Muffins-Low Fat

Adapted from an old recipe book, and made my own. Less than one gram of fat and no cholesterol.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 muffins

Ingredients

• 1  cup all-purpose flour
• 3⁄4 cup whole wheat flour
• 3⁄4 cup sugar
• 1  tablespoon baking powder
• 1  teaspoonlemon, rind  , finely shredded
• 2  egg whites
• 2⁄3 cup buttermilk
• 1⁄3 cup unsweetened applesauce
• 1  teaspoon vanilla
• 1  cup fresh blueberries (if you use frozen do not thaw)

Directions

1. Preheat oven to 400 degrees.
2. Spray large, 3" muffin cups with non-stick spray.
3. In a large bowl mix all dry ingrediants.
4. In a small bowl, beat egg whites until foamy. Stir in the buttermilk, applesauce and vanilla.
5. Add the liquid mixture to the dry mixture and stir just until moistened. Fold in the blueberries.
6. Spoon the batter into the prepared cups, filling each 3/4 full. Bake 22 to 25 minutes.
7. Cool 5 minutes in the muffin cups.
8. Then remove and cool on a wire rack.
9. Note: To make standard-sized muffins spray 12 2 1/2" muffin cups, fill 3/4 full and bake for 18 to 20 minutes. Cool as directed above.