2 cup whole-grain pastry flour or 1 cup each all purpose and regular whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup neutral tasting oil such as grape seed or canola, plus additional oil for brushing pan
2 large eggs
1 cup natural unsweetened applesauce
1/2 cup plain low fat or whole milk yogurt
1/4 cup low fat or whole milk
1 teaspoon vanilla extract
1-1/2 teaspoons finely grated lemon zest
1-1/2 cups fresh or frozen (unsweetened and unthawed) blueberries
Preheat the oven to 400 degrees. Brush the wells of a 12-cup muffin pan with oil.
In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
In a large bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy. Whisk in the applesauce, yogurt, milk, vanilla, and lemon zest. Stir the dry ingredients into the wet, mixing just enough to combine them. Do not overmix. Gently stir in the blueberries.
Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted into the center of one of the muffins comes out clean, about 20 minutes.
Allow to cool on a wire rack for 15 minutes. Run a knife around them to loosen and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or wrap individually and freeze for up to 3 months.
Makes 12 servings
Serving Size: 1 muffin
Per Serving: Calories 200; Total Fat: 6 g (Sat Fat: 1 g, Mono Fat 3.3 g, Poly Fat 1.6 g); Protein 4 g; Carb 34 g; Fiber 3 g; Cholesterol 35 g; Sodium 230 mg
Excellent Source of: manganese
Good Source of: fiber, selenium
Copyright 2016 Ellie Krieger. All Rights Reserved.