Whole Wheat Blueberry Muffins (Low Fat)

When you're trying to get into the style of low-fat eating and low-fat baking especially, it's good to have a few substitution ingredients around. For muffins, much of the fats (either oil or butter) can be substituted or reduced by using applesauce or plain yogurt. These muffins are made with applesauce, which makes them low-fat, moist, and naturally sweet!

Whole Wheat Blueberry Muffins (Low-fat) makes 12 muffins

• 1 cup unsweetened applesauce
• 2 cups whole wheat pastry flour*
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh or frozen blueberries
• 1 large egg, beaten
• 2 tbsp melted butter or margarine
• 1 tsp vanilla extract

*You can work with what you have in the house. You can use 2 cups minus 2 tbsp Whole Wheat All-Purpose Flour or 2 cups minus 2 tbsp regular All-Purpose Flour

Preheat oven to 325 degrees F and line 12 muffin tins with muffin liners or spray with cooking spray.

In a large bowl, mix flour with baking soda, sugar, and salt.

In a medium bowl, mix together melted butter, applesauce, vanilla, and egg. Add mixture into flour mixture and stir until just combined.

Fold in blueberries and divide batter among muffin tins. Bake for 25 minutes. Cool 5 minutes in pan, and transfer onto a wire rack. Best eaten warm with a slather of margarine or blueberry jam!

per muffin: 147 calories, 2.7 g fat, 28.5 g carbohydrates, 2.7 g protein