Blueberry Mini Loaves

These mini loaves are excellent for smaller portions of a delicious blueberry bread loaf, but especially good for a school bake sale. A recipe adapted from Mott's Applesauce, a healthier way to bake. Enjoy.

• Ready In: 50 mins
• Serves: 16
• Yields: 16 mini loaves

Ingredients

• 3 1⁄2 cups unbleached flour
• 1  cup applesauce, unsweetened
• 2  cups frozen blueberries
• 2  large eggs, whole
• 1  cup granulated sugar (or use Splenda Blend)
• 2  large  egg whites, beaten (to make 1/4 cup)
• 4  teaspoons baking powder
• 4  tablespoons canola oil
• 2  teaspoons lemon peel, grated
• 1⁄2 cup milk (or use low-fat)
• 1  teaspoon salt

Directions

1. Preheat oven to 375 degrees.
2. Prepare 16 mini loaf pans with cooking spray and flour; set aside.
3. (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
4. In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
5. In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
6. Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
7. Note: Calories 209 and 3.7 Weight Watchers points.