Large store-bought muffins can come packed with as much as a whopping 25 fat grams per muffin and 400 calories! In these muffins, replacing butter with a combination of buttermilk and applesauce reduced calories, fat and cholesterol. And, replacing a whole egg with egg whites or egg substitute.
1 cup all-purpose flour
¾ cup whole-wheat flour
¾ cup sugar
1 tablespoon baking powder
1 teaspoon finely shredded lemon peel
2 egg whites or the egg substitute equivalent of one whole egg
2/3 cup buttermilk
1/3 cup unsweetened applesauce
1 teaspoon vanilla
1 cup (or more if you like) fresh or frozen blueberries.
Preheat oven to 400°. Spray 6 large or 12 regular size muffin cups with no-stick spray. Set aside. In a large bowl, stir together the all-purpose flour, whole-wheat flour, sugar, baking powder and lemon peel. Make a well in the center of the mixture. In a small bowl, beat the egg whites until foamy. If using egg substitute, just add in to the three ingredients following.-- stir in the buttermilk, applesauce and vanilla. Add the buttermilk mixture to the flour mixture and stir just until moistened. Fold in the blueberries. Spoon the batter into the prepared cups, filling each ¾ full. If making 6 large muffins, bake for 22 minutes to 25 minutes or until a toothpick inserted in the center comes out clean. If making 12 standard muffins, bake for 18-20 minutes. Cool the muffins in the muffin cups for 5 minutes. Then remove and cool on a wire rack.
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