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Blueberry-Lemon Muffins

This recipe originally called for two tablespoons oil, but I made them
without oil and my co-workers thought that they were great.


                     *  Exported from  MasterCook  *

                         Blueberry-Lemon Muffins

Recipe By     : Healthy Oven Baking Book by Sarah Phillips, page 32
Serving Size  : 12   Preparation Time :0:00
Categories    : Breads, Quick                    Fruits
                Healthy Oven

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick canola oil spray
   1      cup           unbleached all-purpose flour
                        (spoon into measuring cup and level top)
     3/4  cup           whole wheat flour
                        (spoon into measuring cup and level top)
   1      teaspoon      ground cinnamon
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda
     1/8  teaspoon      salt
   1      cup           unsweetened applesauce
     1/2  cup           sugar
   1      large         egg
                        Grated zest of 1 lemon
                        OR 1/4 teaspoon pure lemon oil
   1      cup           fresh or frozen blueberries -- (do not thaw)


Who can resist freshly baked blueberry muffins? In addition to their
wonderful, summery flavor, they are loaded with vitamin C.  These get an
aromatic lift from fresh lemon.  In the autumn, substitute fresh or frozen
cranberries for the blueberries.

I.  Position a rack in the center of the oven and preheat to 350 F.
Lightly spray twelve 2 3/4 x 1 1/2-inch nonstick muffin cups with oil.

2.  In a medium bowl, whisk the flours, cinnamon, baking powder, baking
soda, and salt until well combined.  Set aside.

3.  In another medium bowl, using a handheld electric mixer set at high
speed, beat the applesauce, sugar, egg, and lemon zest until frothy, about
2 minutes.  Make a well in the center of the dry ingredients and pour in
the applesauce mixture.  Using a spoon, mix just until moistened (there
should be a few traces of flour remaining).  Gently fold in the berries
until the flour is incorporated.  Do not overmix.

4.  Divide the batter equally among the prepared muffin cups.  Bake until
the tops spring back when pressed gently in the center, about 20 minutes.
Do not overbake.  Cool in the pan on a wire cake rack for 10 minutes before
removing from the cups.  Serve warm or cool completely on the rack.
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