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Apple Sauce Blueberry Muffins

Nonstick spray
1 1/2 c All-purpose flour
1/3 c Sugar
3 ts Baking powder
1/2 ts Salt; optional
1 ts Ground cinnamon
1 c Blueberries; fresh or frozen no sugar added
3/4 c Skim milk
1 c Unsweetened applesauce
1 c Bran flake cereal; slightly crushed
1/2 c Egg beaters 99% egg substitute

Preheat oven to 400 degrees F. Coat a regular 12-cup muffin pan with nonstick spray. In a large mixing bowl, thoroughly mix the flour, sugar, baking powder, salt, and cinnamon.

In a small bowl, mix the berries, milk, applesauce, bran flake cereal, and egg whites. (If using frozen berries, thaw them until you can separate them with a fork; a microwave will do this nicely. Then allow any melted ice and juice to drip off. )

Stir the liquid ingredients into the dry ingredients until the dry ingredients are just moistened, about 20 strokes. Overmixing will result in poor-textured, tough bread. Spoon the batter into the sprayed muffin tin, dividing it evenly among the 12 cups.

Bake about 20 to 25 minutes until the muffins are browned, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to sit for about 2 minutes in the tin, then transfer them to a wire rack to cool. Or place them in a cloth-lined basket, covering the muffins with the edges of the napkin, and serve them warm.

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