| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 2 | c | Fresh or frozen blueberries (wash and drain if fresh; thaw and drain if frozen) |
| 1 1/4 | c | Cake flour |
| 3/4 | c | Oat flour (see note below) |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 3/4 | c | Packed brown sugar |
| 2 | Egg whites | |
| 3/4 | c | Plain yogurt |
| 1/2 | c | Applesauce |
| 2 | tb | All-purpose flour |
INSTRUCTIONS
(152 calories and 0.4 grams fat) Makes 12 muffins Preheat oven to 375 Use either paper liners or grease muffin pan with cooking spray Bowl1: combine dry ingredients, spices, and brown sugar (break lumps). Bowl2: combine egg whites, yogurt, applesauce, and mix. Add wet mixture to flour mixture, stir until moistened. Bowl3: toss blueberries lightly with 2 tbl flour (helps keep them from sinking to the bottom). Add blueberries to mixture, don't overmix. Pour into prepared muffin tin, bake for ~20-25 minutes. Note: to make oat flour, place about 1 cup rolled oats into a food processor and pulse until finely ground. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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