RECIPE: Whole Wheat Blueberry Muffins
Whole Wheat Blueberry Muffins
Serves: 12 (1 muffin each)
Per Serving: 112 calories, 3g fat, <1g saturated fat, 3g protein, 19g carbs, 2g fiber, 262mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet).
Ingredients:
Nonstick cooking spray
1 cup whole-wheat flour
¾ cup all-purpose flour
½ cup firmly packed light brown sugar
1 Tbsp plus 1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp salt
1 cup nonfat buttermilk*
2 Tbsp canola oil
2 Tbsp unsweetened applesauce
1 egg, lightly beaten
1 cup fresh or frozen blueberries**
* If you do not have buttermilk, you can use 1 cup of nonfat yogurt instead or make your own buttermilk by mixing 1 cup of nonfat milk with 1 tablespoon of lemon juice or vinegar.
** Tossing unthawed frozen blueberries with 2 tablespoons of flour before adding them to the batter helps to keep them from turning the batter purple while the muffins bake.
Baking Directions:
Preheat oven to 400°. Lightly spray a muffin tin with cooking spray. In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt. In another bowl, whisk together the buttermilk, oil, applesauce and egg. Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix). Lightly stir in the blueberries. Spoon the batter evenly into the prepared muffin cups. Bake until the tops are golden, 20-25 minutes. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.
To freeze the muffins, store them in a zipper-lock storage bag and they will keep for up to a month. To reheat frozen muffins in the microwave, wrap them in a paper towel and heat on high for 30 seconds.