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Blueberry Muffins 2

Source of Recipe

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Recipe Introduction

servings 12 points 3

List of Ingredients

1 cup fresh or thawed frozen blueberries
1-3/4 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 cup MOTT'S® Apple Sauce
1/2 cup sugar
1 whole egg
1 egg white
2 tablespoons vegetable oil
1/4 cup skim milk


Recipe

1. Preheat oven to 375°F. Line 12 (2-1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray.

2. In small bowl, toss blueberries with 1 tablespoon flour.

3. In large bowl, combine remaining 1-3/4 cups flour, baking powder, lemon peel and salt.

4. In another small bowl, combine apple sauce, sugar, whole egg, egg white and oil.

5. Stir apple sauce mixture into flour mixture alternately with milk. Mix just until moistened. Fold in blueberry mixture.

6. Spoon evenly into prepared muffin cups.

7. Bake 20 minutes or until toothpick inserted in centers comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cool completely.



Nutrients per Serving
Calories 141
Calories from Fat 19 %
Total Fat 3 g
Saturated Fat
Cholesterol 18 mg
Carbohydrate 26 g
Fiber 1 g
Protein 3 g
Sodium 192 mg