Berry Best [Lowfat] Blueberry Muffins - xposted

[Guest guest]

These muffins are so good (for those of us trying to reduce the fats in our

foods) that I'm plastering the recipe all over town! I wish I could hand each

one of you one of these muffins to try yourself! Maybe it's those wonderful

berries I bought...flash-frozen from Washington. They do kind of take over the

muffin. Look at the fat content: less than a gram for all that taste - I am

very pleased. (Can you tell?)

 

This is the first recipe I've tried from this cookbook and now, after inhaling

these to the point where I have to STOP myself, I am really excited to make more

recipes from this book. The author is (or was, I don't know her position now)

the Recipe Makeover Columnist for Shape Magazine.

 

Brenda

 

 

* Exported from MasterCook *

 

Berry Best [Lowfat] Blueberry Muffins

 

Recipe By :Healthy Homestyle Cooking, by Evelyn Tribole, M.S., R.D

Serving Size : 12 Preparation Time :0:00

Categories : Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

3/4 cup whole-wheat pastry flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon lemon peel -- finely shredded

2 egg whites

2/3 cup buttermilk

1/3 cup unsweetened applesauce

1 teaspoon vanilla

1 cup blueberries -- fresh or frozen

(do not thaw frozen berries)

 

Preheat the oven to 400 degrees F. Spray six large, 3 " muffin cups with nonstick

spray and set aside. (See below if you,instead, use a standard size muffin tin.)

 

In a large bowl, stir together the all-purpose flour, whole-wheat flour, sugar,

baking powder and lemon peel. Make a well in the center of the mixture.

 

In a small bowl, beat the egg whites until foamy. Stir in the buttermilk,

applesauce and vanilla. Add the buttermilk mixture to the flour mixture and stir

JUST until moistened. Fold in the blueberries.

 

Spoon the batter into the prepared cups, filling each 3/4 full. Bake for 22 to

25 minutes or until a toothpick inserted in the center comes out clean. Cool the

muffins in the muffin cups for 5 minutes. Then remove the muffins and cool on a

wire rack.

 

Makes 6 large muffins Makes 12 standard muffins [least it did for me]

 

Note: To make standard-sized muffins, spray twelve 2 1/2 " muffin cups with

no-stick spray. Spoon the batter into the cups, filling each 3/4 full. Bake for

18 to 20 minutes or until done. Cool as directed above.

 

If you love blueberries, you'll enjoy these full-of-fruit muffins. Calories, fat

and cholesterol were reduced by: Replacing butter with a combination of

buttermilk and applesauce. Using egg whites instead of a whole egg.

 

Brenda's review: Surprisingly good. I had to MAKE myself stop eating these

muffins as the day went on. VERY good for a low-fat muffin, I think. Not that

I've tried all that many, but I've had and made some pretty awful low-fat stuff

and this recipe I would be happy to make again!

 

Nutrition scorecard - according to book:

 

(per standard size muffin) - 140 calories, <1 g. fat, 3% calories from fat, 0

mg. cholesterol.)

 

(per large muffin) - 280 calories, <1 g. fat, 3% calories from fat, 0 mg.

cholesterol.)

 

Typed and kitchen tested by Brenda Adams <brendaadams

 

> from: Healthy Homestyle Cooking, by Evelyn Tribole, M.S., R.D., 1994 (She is

Recipe Makeover Columnist for Shape Magazine.)

 

 

Description:

" I love these muffins! "

Source:

" Healthy Homestyle Cooking, by Evelyn Tribole, M.S., R.D "

 

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