Blueberry Muffinsdiabetic, quickbreads 1 ingredients 2 cup whole wheat flour 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 cup unsweetened applesauce 1/4 cup light oil (sunflower, corn) 1 cup fresh or frozen blueberries 1 (without sugar) 1. Prepare muffin cups with oil or use paper or foil liners. 2 Preheat oven to 425 F. 3. In a large bowl, stir together flour, cinnamon, baking soda and salt. Set aside. 4. In a small bowl beat eggs until lemony;then stir in applesauce and oil. 5. Pour egg mixture into the dry ingredients and beat until well mixed. 6. Gently stir in blueberries. 7. Fill miffin cups 2/3 full. 8. Bake at 425 F for 30 minutes or until nicely browned. 9. Serve warm or cold. 10. These freeze well. Per muffin: 110 calories, 1 bread exchange, 1 fat exchange Shared by Dick Miale whose son shared with him---how fun! |
