Better Blueberry Muffins

By dette

With a store-bought muffin weighing in at around (gasp!) five hundred calories, simply making your own is a fix in itself, whatever recipe you choose. But this muffin is the best of the best-tender, cakey, and studded with barely bursting berries. The secret ingredient is applesauce, which, by locking in moisture, allows you to use less fat.

Ingredients

• Nonstick cooking spray
• 1 c. all-purpose flour
• 1 c. whole-grain pastry flour or shole-wheat flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 c. sugar
• 1/4 c. canola oil
• 2 large eggs
• 1 c. natural unsweetenec applesauce
• 1/2 c. plain low-fat yogurt
• 1/4 c. nonfat milk
• 1 tsp vanilla extract
• 1 1/2 tsp finely grated lemon zest
• 1 1/2 c. frsh or frozen (unsweetened and unthawed blueberries)

Details

Servings 12

Preparation

Step 1

Preheat the oven to 400. Coat a 12 c. muffin pan with cooking spray.

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 an dslightly 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. Getnly 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 mintues. Run a knife around them to loosen and unmold. Enjoy warm or let cool completely before storing in an irtight container in the refreigerator for up to 3 days or wrap individually and feeze for up to 3 months.

cal=200; tot fat 6g; (sat fat 1g; mono fat 3.3g; poly fat 1.6g); prot=4g; carb 34g; fib3g; chol 35mg; sod 230 mg;