| 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 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Cinnamon |
| 3/4 |
c |
Packed brown sugar |
| 2 |
|
Egg whites |
| 3/4 |
c |
Plain yogurt |
| 1/2 |
c |
Applesauce |
| 2 |
T |
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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