Low Fat Blueberry Muffins With Yogurt
photo by May I Have That Rec
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 2 cups flour
- 1 1⁄2 cups whole wheat flour
- 1⁄2 cup wheat bran
- 1 1⁄4 cups white sugar
- 2 1⁄4 teaspoons baking powder
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon salt
- 4 egg whites
- 1 cup lemon low fat yogurt
- 1 cup applesauce
- 4 tablespoons canola oil
- 2 teaspoons lemon zest, grated
- 2 cups blueberries
directions
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, baking soda and salt in large bowl.
- Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
- Stir wet mixture into dry mixture, just until moistened.
- Fold in blueberries (fresh or frozen).
- Divide into muffin cups.
- Bake for 25 minutes.
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Reviews
-
I haven't tried this exact recipe but what I have & adapted from a magazine my elderly sister had some years ago is VERY GOOD. There's no muffin quite like this for flavor & general goodness. I haven't tried the full cup of applesauce but use 1/4 c. instead. I also sprinkle on cinnamon sugar...if I remember. I have used blueberry, raspberry, plain with lemon flavoring yogurt with equal results also orange or peach. My original recipe called for raspberries but I don't think they hold up well, you might like them.