Low Cal Blueberry Applesauce Muffins

Yummy, moist, low calories. From The Volumetrics Cookbook for Jenny Craig, by Barbara Rolls, Ph.D. Note: Use fresh blueberries; frozen makes batter too watery.

• Ready In: 35 mins
• Serves: 16
• Yields: 16 muffins

Ingredients

• 1 3⁄4 cups flour
• 3⁄4 cup light brown sugar
• 1⁄2 cup whole wheat flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1  teaspoon ground cinnamon
• 1 1⁄4 cups low-fat buttermilk
• 1 1⁄4 cups unsweetened applesauce
• 1  large egg
• 1  teaspoon  vegetable oil
• 1  teaspoon vanilla extract
• 1 1⁄2 cups fresh blueberries

Directions

1. Preheat oven to 400 degrees.
2. Lightly coat a 16-cup muffin pan with cooking spray.
3. Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
4. Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
5. Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
6. Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
7. Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.