September 26, 2007

• Low-Fat Blueberry Muffins

  Low-Fat Blueberry Muffins

  2 cups flour
  1 tablespoon baking powder
  1/2 teaspoon salt
  1/2 teaspoon cinnamon
  2/3 cup sugar
  1/2 teaspoon vanilla
  3/4 cup soy milk or rice milk (or for all you cow milk drinkers, Cow milk)
  3/4 cup applesauce
  2/3 cup blueberries — fresh or frozen (measured then defrosted)

  Preheat
  the oven to 400 degrees. Sift the first 5 ingredients together, and
  then add all the wet ones.   Mix just until moistened. Fold in the
  blueberries and then fill muffin cups (paper-lined or sprayed) full. 
   Bake 20 minutes.
  

  • 6:48 am
  • 2 Comments