MAKES 12 MUFFINS 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. 1. Position a rack in the center of the oven and preheat to 3500 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, oil, 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. Nutritional Analysis Each muffin: About 136 calories (8 percent from protein; 73 percent from carbohydrates; 1 9 percent from fat), 3 grams protein, 26 grams carbohydrates, 3 grams Fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 91 milligrams sodium Recipe by: Healthy Oven Baking Book by Sarah Phillips, page 32 Posted to EAT-LF Digest by Kathleen
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 26 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 17.6mg||5 %|
|Sodium 89.2mg||3 %|
|Potassium 32.9mg||1 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 34.1g|
|Protein 1.5g||2 %|
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Calories per serving: 167
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