Ingredients
-
1 3/4
-
3/4
-
1/2
-
2
-
1
-
1/2
-
1/4
-
1
-
1 1/4
-
1 1/4
-
-
-
-
-
Directions
Low Cal Blueberry Applesauce Muffins,Yummy, moist, low calories. From The Volumetrics Cookbook for Jenny Craig, by Barbara Rolls, Ph.D. Note: Use fresh blueberries; frozen makes batter too watery.,How can you print the recipes?,Delicious! used organic cinnamon applesauce and added a pinch of cardamom. Super moist and very tasty!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Lightly Coat a 16-Cup Muffin Pan With Cooking Spray. |
|
3
Done
|
Mix Together 1 1/2 Cups All-Purpose Flour, Sugar, Whole-Wheat Flour, Baking Powder, Baking Soda, Salt, Nutmeg, and Cinnamon in a Large Bowl. Make a Well in the Center of the Mixture. |
|
4
Done
|
Whisk Together the Buttermilk, Applesauce, Egg, Oil, and Vanilla Extract in a Small Bowl. |
|
5
Done
|
Toss the Blueberries in 1/4 Cup All-Purpose Flour to Lightly Coat the Berries. |
|
6
Done
|
Pour the Buttermilk Mixture Into the Flour Mixture and Stir Until the Batter Is Just Moistened. Fold in the Blueberries. |
|
7
Done
|
Divide the Mixture Evenly Among the Muffin Cups. Bake the Muffins For 20 Minutes. Cool the Muffins in the Pan on a Rack For 5 Minutes. Remove the Muffins and Serve Warm or at Room Temperature. |
