Small wild blueberries, which tend to be more tart than cultivated berries, are wonderful for baking. Forage them yourself or look for them with other frozen fruit in your supermarket.Yield: 1 dozen muffins
Active Time: 20
Total Time: 45
- 1 1/2 cups all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 large egg white
- 2/3 cup packed light brown sugar
- 1 cup nonfat plain yogurt
- 2 teaspoons freshly grated orange zest
- 1/3 cup orange juice
- 2 tablespoons canola, oil
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
- 1 tablespoon granulated sugar
- Preheat oven to 400°F. Coat 12 muffin cups with nonstick cooking spray.
- Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt and cinnamon in a large bowl.
- Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add yogurt, orange zest, orange juice, oil and vanilla; whisk until blended.
- Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
- Spoon batter into prepared muffin cups. Sprinkle tops with granulated sugar. Bake until tops are golden and spring back when touched lightly, 20 to 25 minutes. Cool for 5 minutes on a wire rack. Loosen edges and turn muffins out onto rack to cool completely.
Nutrition Per Serving
|fat||3 g (0 g sat, 2 g mono)|
Carbohydrate Serving 2
Exchanges 2 other carbohydrate
From EatingWell July/August 1998