AICR Whole Wheat Blueberry Muffins - 2 pts xp

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* Exported from MasterCook *

 

AICR Whole Wheat Blueberry Muffins - 2 pts

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Nonstick cooking spray

1 cup whole-wheat flour

3/4 cup all-purpose flour

1/2 cup firmly packed light brown sugar

4 teaspoons baking powder

1 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. salt

1 cup nonfat buttermilk*

2 Tbsp. canola oil

2 Tbsp. unsweetened applesauce

1 egg -- lightly beaten

1 cup fresh or frozen blueberries*

 

Preheat the oven to 400 degrees. Lightly spray a muffin tin with

cooking spray. In a large bowl, combine the flours, brown sugar,

baking powder, cinnamon, allspice and salt. In another bowl, whisk

together the buttermilk, oil, applesauce and egg. Pour the buttermilk

mixture into the dry mixture, stirring until it is just combined (do

not over mix). Lightly stir in the blueberries. Spoon the batter

evenly into the prepared muffin cups. Bake until the tops are golden,

20-25 minutes. Transfer the pan to a wire rack to cool slightly. Then

transfer the muffins to cooling rack. Serve warm.

 

To freeze the muffins, store them in a zipper-lock storage bag and

they will keep for up to a month. To reheat frozen muffins in the

microwave, wrap them in a paper towel and heat on high for 30 seconds.

 

*Note: If you do not have buttermilk you can use one cup of nonfat

yogurt instead or make your own buttermilk by mixing one cup of nonfat

milk with one tablespoon of lemon juice or vinegar.

 

*Note: Tossing unthawed frozen blueberries with two tablespoons of

flour before adding them to the batter helps to keep them from turning

the batter purple while the muffins bake.

 

Makes 12 muffins.

 

Per muffin: 112 Calories, 3 g Total Fat (<1 g Saturated Fat), 19 g

Carbohydrates, 3 g Protein, 2 g Dietary Fiber, 262 mg Sodium.

 

Source:

" American Institute for Cancer Research (AICR) "

S(Fromatted by Chupa Babi in MC):

" 03.07.06 "

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Per Serving (excluding unknown items): 141 Calories; 3g Fat (19.7%

calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber;

18mg Cholesterol; 284mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean

Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : Begin your day on a wholesome note with these tasty,

satisfying, low fat muffins. This favorite gets a healthy twist with

the addition of whole-wheat flour, doubling the fiber. And don’t

forget the antioxidants and fiber from the blueberries. All of these

healthy ingredients make a great on-the-go snack or quick breakfast.

You can also bake a batch and freeze the extras. These good-for-you

muffins are just as easy to pick up as your morning coffee.

 

 

Nutr. Assoc. : 5440 0 0 0 0 0 0 0 228 0 0 0 900175