| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Bread quick, Vegetarian |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Applesauce |
| 1/2 |
c |
Skim milk |
| 1 |
tb |
Maple syrup |
| 1 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Blueberries; fresh or frozen |
|
|
(wild maine ); (i use about 1 1/2 |
|
|
Cups) |
INSTRUCTIONS
Recipe by: Boston Globe, 11/9/94 (Aiko Pinkoski) Set the oven to 375
degrees. Thoroughly grease a muffin tray with 12 large muffin cups and set
aside until ready to use (I just use a nonstick muffin pan).
In the bowl of an electric mixer, beat the egg whites until frothy. Add the
sugar and beat for 1 minute. Stir in the applesauce, milk, maple syrup and
vanilla.
Add the flour, baking powder and salt and mix just until the dry
ingredients are moistened. Gently fold in the blueberries. Spoon the
batter into the greased muffin cups and bake in the preheated oven for 20 -
25 minutes or until golden and the center springs back when gently
pressed.
Remove the muffins from the oven and set on a metal cooling rack for 10 -
20 minutes. Using a knife, cut around each muffing and gently ease them
out of the pan, making sure they don't fall aparat (these need to be cool
to remove from the pan). (I use a small plastic knife since my pan is
nonstick, they are easy to take out when lukewarm). Set on the cooling
rack.
Makes 12 muffins.
Posted to MasterCook Digest V1 #322 by Bill Webster <thelma@pipeline.com>
on Oct 26, 1997
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