Whole Wheat Blueberry Muffins
Whole Wheat Blueberry Muffins recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
blueberries
|
|
| 1 | cup |
whole-wheat pastry flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | cup |
wheat germ
or oat bran |
|
| 3 | tablespoons |
applesauce
|
|
| ¼ | cup |
brown sugar
|
*
|
| 1 | each |
liquid egg substitute
equal to one |
* |
| ¾ | cup |
soy milk
lite |
|
| 1 ¾ | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
blueberries
|
|
| 237 | ml |
whole-wheat pastry flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 118 | ml |
wheat germ
or oat bran |
|
| 45 | ml |
applesauce
|
|
| 59 | ml |
brown sugar
|
*
|
| 1 | each |
liquid egg substitute
equal to one |
* |
| 177 | ml |
soy milk
lite |
|
| 8.8 | ml |
baking powder
|
|
Directions
Preheat oven to 375℉ (190℃).
Grease a 12-cup muffin tin.
Wash and drain berries.
In a bowl mix all ingredients together except for blueberries and baking powder.
When well mixed, add remaining ingredients and mix again.
Spoon into muffin cups and bake for 15 to 20 minutes.
