Recipe - Blueberry-Melon Fruit Salad With Honey Lime Dressing

Nonstick canola oil spray
1 cup Unbleached allpurpose
flour; (spoon into
measuring cup and level
top)
Three fourths cup Whole wheat flour; (spoon
into measuring cup and
level top)
1 teaspoon Ground cinnamon
1 teaspoon Baking powder
One half teaspoon Baking soda
1/8 teaspoon Salt
1 cup Unsweetened applesauce
One half cup Sugar
1 lg Egg
2 tablespoon Canola oil
Grated zest of 1 lemon; OR
One fourth teaspoon pure lemon oil
1 cup Fresh or frozen blueberries;
(do not thaw)

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 Three fourths x 1 1/2inch 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

Converted by MC_Buster.

Recipe by: Healthy Oven Baking Book by Sarah Phillips, page 32

Posted to EATLF Digest by Kathleen schuller@ix.netcom.com on Aug
28, 1999, converted by MM_Buster v2.0l.