Blueberry Muffins by Linda Larsen
Your own blueberry muffins, hot from the oven, just can't be beat. These are tender and fragrant, with great flavor from the orange zest and cinnamon.
Yields 12 muffins
Calories: 186.55
Fat: 4.36 grams
Saturated Fat: 0.56 grams
Cholesterol: 1.23 mg
Sodium: 73.65 mg
1½ cups flour
½ cup whole wheat pastry flour
¼ cup brown sugar
⅓ cup plus 2 tablespoons sugar
½ cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup applesauce
¾ cup buttermilk
2 tablespoons orange juice
2 egg whites
3 tablespoons canola oil
½ teaspoon grated orange zest
¾ cup fresh or frozen blueberries
½ cup dried blueberries
2 teaspoons vanilla
½ teaspoon cinnamon
Preheat oven to 350°F. Spray 12 muffin cups with nonstick baking spray containing flour and set aside. In a large bowl, combine flour, pastry flour, brown sugar, ⅓ cup sugar, oat bran, baking powder, baking soda, and salt.
In a medium bowl, combine applesauce, buttermilk, orange juice, egg whites, canola oil, orange zest, and vanilla and beat well. Add to dry ingredients and mix just until combined. Fold in both types of blueberries.
Divide mixture among muffin cups. In a small bowl, combine 2 tablespoons sugar and cinnamon; sprinkle over batter. Bake for 15 to 20 minutes or until muffins are golden brown and firm. Remove from cups and cool on wire rack.
Whole Wheat Pastry Flour
Whole wheat pastry flour is not the same as whole wheat flour. It's processed to look, act, and taste more like all-purpose flour. Look for it in specialty stores, in health food stores and co-ops, and online. Like most whole grain flours, it is quite perishable. Unless you use it a lot, store it, tightly covered, in the freezer.
