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BLUEBERRY MUFFINS




Source of Recipe


from Weight Watchers Magazine May/June – 2006


Recipe Introduction


Serves: 12
POINTS: 3



List of Ingredients




1 ½ cups all-purpose flour
2/3 cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons packed dark brown sugar
½ teaspoon ground nutmeg
2/3 cup granulated sugar
1/3 cup light stick butter
1 large egg
2 egg whites
½ teaspoon vanilla extract
¾ cup fat free milk
1 ¼ cups fresh blueberries


Recipe




1. Preheat the oven to 400 degrees. Line a 12-cup muffin tin with paper liners. Combine the flours, baking powder, and salt in a medium bowl.
2. To make the topping, combine the brown sugar and nutmeg in a bowl.
3. With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
4. Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.