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Blueberry Muffins |
1-1/4
cup all-purpose flour
3/4 cup whole wheat flour
2-3/4 tsp. baking powder
1/4 tsp. baking soda
1/3 cup sugar
3/4 cup skim milk
1 cup fresh blueberries |
1
egg white
3 Tbsp. honey
3 Tbsp. oil
1-1/4 tsp. vanilla extract
1/8 tsp. finely grated
orange or lemon zest
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Preheat
oven to 425° F. Coat 12 standard muffin tin cups with non-stick spray.
Sift the flours, baking powder and baking soda into a large bowl. Stir
in sugar. In a small bowl, beat together the milk, egg white, honey, oil,
vanilla and zest until well mixed. Gently stir the blueberries into the
flour mixture. Add the milk mixture and stir just until the dry ingredients
are moistened; do not overmix. Divide batter evenly among the muffin cups.
Bake on the center oven rack for 13 to 16 minutes, or until the muffins
spring back when touched lightly. Let stand for 5 minutes before removing
from the pan. Makes 12 muffins.
Per muffin:
152 calories, 0 milligrams of cholesterol, 3.7 grams total fat (22% of calories),
0.3 grams saturated fat. |
