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Blueberry Muffins
Makes 12 servings
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Image © Publications International, Ltd.
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Blueberry Muffins
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Ingredients
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1
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cup fresh or thawed frozen blueberries
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1-3/4
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cups plus 1 tablespoon all-purpose flour, divided
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2
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teaspoons baking powder
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1
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teaspoon grated lemon peel
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1/2
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teaspoon salt
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1/2
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cup MOTT'S® Apple Sauce
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1/2
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cup sugar
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1
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whole egg
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1
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egg white
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2
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tablespoons vegetable oil
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1/4
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cup skim milk
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1. Preheat oven to 375°F. Line 12 (2-1/2-inch) muffin cups with paper liners or spray with nonstick cooking spray.
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2. In small bowl, toss blueberries with 1 tablespoon flour.
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3. In large bowl, combine remaining 1-3/4 cups flour, baking powder, lemon peel and salt.
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4. In another small bowl, combine apple sauce, sugar, whole egg, egg white and oil.
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5. Stir apple sauce mixture into flour mixture alternately with milk. Mix just until moistened. Fold in blueberry mixture.
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6. Spoon evenly into prepared muffin cups.
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7. Bake 20 minutes or until toothpick inserted in centers comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cool completely.
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© Mott's® is a registered trademark of Mott's, LLP
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Nutrients per Serving
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(1 muffin)
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Calories
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141
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Calories from Fat
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19 %
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Total Fat
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3 g
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Saturated Fat
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<1 g
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Cholesterol
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18 mg
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Carbohydrate
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26 g
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Fiber
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1 g
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Protein
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3 g
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Sodium
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192 mg
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Dietary exchanges
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1-1/2 Starch
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1/2 Fat
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