Date: Tue, 03 Jan 95 21:27:02 EST
from the "Secrets of Fat Free Baking" book by
Sandra Woodruff, RD.
Blueberry Bran Muffins
Yield 12 muffins
Nutritional Facts (per muffin)
Fat: 0.9 G
Cholesterol: 0 mg
Sodium: 145 mg
Fiber: 2.9 G
Calcium: 47 mg
Potassium: 138 mg
Iron: 0.8 mg
1-1/4 cups whole wheat flour
3/4 cup oat bran or wheat bran
1/3 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 cup vanilla or lemon nonfat yogurt
2 egg whites
1 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries
1. Combine the flour, bran, sugar, baking soda, and baking powder and stir to
mix well. Add the yogurt, egg whites, and vanilla extract and stir just
until the dry ingredients are moistened. Fold in the blueberries.
2. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the
batter. Bake at 350 degrees for 16 to 18 minutes, or just until a wooden
toothpick inserted in the center of a muffin comes out clean.
3. Remove the muffin tin from the oven, and allow it to sit for 5 minutes
before removing the muffins. Serve warm or at room temperature.