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Applesauce-Blueberry Muffins


Applesauce-Blueberry Muffins recipe













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


nonstick cooking spray
1 ½ cups all-purpose flour
cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 cup blueberries
fresh or frozen, no sugar added
¾ cup milk, skim
1 cup applesauce
1 cup bran flakes cereal
flakes, slightly crushed
½ cup liquid egg substitute


Preheat oven to 400℉ (200℃).

Coat a regular 12-cup muffin pan with nonstick spray.

In a large mixing bowl, thoroughly mix the flour, sugar, baking powder, salt, and cinnamon.

In a small bowl, mix the berries, milk, applesauce, bran flake cereal, and egg whites.

If using frozen berries, thaw them until you can separate them with a fork; a microwave will do this nicely. Then allow any melted ice and juice to drip off.

Stir the liquid ingredients into the dry ingredients until the dry ingredients are just moistened, about 20 strokes.

Overmixing will result in poor-textured, tough bread.

Spoon the batter into the sprayed muffin tin, dividing it evenly among the 12 cups.

Bake about 20 to 25 minutes until the muffins are browned, or until a toothpick inserted in the center of a muffin comes out clean.

Allow the muffins to sit for about 2 minutes in the tin, then transfer them to a wire rack to cool.

Or place them in a cloth-lined basket, covering the muffins with the edges of the napkin, and serve them warm.

Original recipe used 2 egg whites instead of the egg beaters.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 1165% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 144mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 10%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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