Blueberry Muffins

This recipe is from The New American Heart Association Cookbook.

Blueberry Muffins

Star Rating: 4 stars

Vegetable oil spray
2 cups sifted all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/4 cups fat-free milk
1/4 cup unsweetened applesauce
Egg substitute equivalent to 1 egg, or 1 large egg
1 tbsp. acceptable vegetable oil
1/2 cup blueberries

Preheat the oven to 425 degrees. Lightly spray a 12-cup muffin tin with vegetable oil spray.

In a large bowl, sift together the flour, sugar, baking powder and salt. Make a well in the center.

In a medium bowl, whisk together the remaining ingredients. Pour into the well. Whisk just enough to moisten the flour. Don't overmix. The batter should be lumpy. Add the blueberries.

Fill the muffin cups two-thirds full.

Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

12 servings

Per serving: Calories 112, Protein 4 g, Carbohydrates 21 g, Cholesterol 1 mg, Total Fat 1.5 g, Saturated 0 g, Polyunsaturated .5 g, Monounsaturated .5 g, Fiber 1 g, Sodium 195 mg

2 Weight Watchers points/serving

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