| 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.
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”