Very Blueberry Muffins
These muffins are not just blueberry, they are VERY blueberry.
Serves: 12 muffins
- 1 cup oat flour
- 1 1/4 cups whole wheat pastry flour or unbleached flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon dried grated orange rind, or 1 tablespoon fresh
- 3/4 cup nonfat or low-fat vanilla yogurt
- 1/2 cup orange juice
- 1/4 cup reduced-fat margarine or light butter, melted
- 2 egg whites, lightly beaten
- 3/4 cup fresh or frozen (unthawed) blueberries
- 1 tablespoon sugar
- Place the flours, sugar, baking powder, and orange rind in a large bowl, and stir to mix well. Add the yogurt, orange juice, margarine or butter, and egg whites, and stir just until the dry ingredients are moistened. Fold in the blueberries.
- Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Sprinkle 1/4 teaspoon of sugar over the top of each muffin, and bake at 350°F for about 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
- Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.
- For variety, substitute coarsely chopped raspberries, blackberries, or sweet pitted cherries for the blueberries.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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