Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup whole wheat flour; 1 cup white flour; 3 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/4 cup liquid egg substitute (e.g. EggBeaters) or 2 egg whites; 1 cup skim milk; 1/4 cup unsweetened applesauce; 1 teaspoon vanilla; 1 cup frozen blueberries; 1 tablespoon sugar; 1/2 teaspoon cinnamon

(4)

Recipe by GothicGranola

A healthy yet tasty blueberry muffin with no added fat. From "Everyday Cooking with Dr. Dean Ornish".

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READY IN: 30mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

1

cup whole wheat flour
1

cup white flour
3

tablespoons sugar
1

tablespoon baking powder
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon nutmeg
¹⁄₂

teaspoon cinnamon
¹⁄₄

cup liquid egg substitute (e.g. EggBeaters) or 2 egg whites
1

cup skim milk
¹⁄₄

cup unsweetened applesauce
1

teaspoon vanilla
1

cup frozen blueberries
for topping
1

tablespoon sugar
¹⁄₂

teaspoon cinnamon

DIRECTIONS

Preheat oven to 375 degrees F.
Spray muffin pan with nonstick spray.
In a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon.
Stir.
In a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla.
Whisk until smooth.
Add to dry ingredients.
Stir with a fork just until batter is blended; do not overmix.
Gently stir in blueberries.
Spoon batter into muffin cups.
Mix 1 T sugar and 1/2 tsp cinnamon.
Sprinkle cinnamon-sugar mixture over each muffin.
Bake until muffins spring back when touched lightly and tops are golden, about 15 minutes.
Cool in pan 5 minutes, then remove and serve warm.