Recipe - Fat-Free Blueberry Muffins

2 cup Fresh or frozen blueberries
(wash and drain if fresh;
thaw and drain if frozen)
1 One fourth cup Cake flour
Three fourths cup Oat flour (see note below)
1 One half teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Cinnamon
Three fourths cup Packed brown sugar
2 Egg whites
Three fourths cup Plain yogurt
One half cup Applesauce
2 tablespoon Allpurpose flour

(152 calories and 0.4 grams fat) Makes 12 muffins

Preheat oven to 375

Use either paper liners or grease muffin pan with cooking spray

Bowl1: combine dry ingredients, spices, and brown sugar (break lumps).

Bowl2: combine egg whites, yogurt, applesauce, and mix. Add wet mixture
to flour mixture, stir until moistened.

Bowl3: toss blueberries lightly with 2 tbl flour (helps keep them from
sinking to the bottom). Add blueberries to mixture, don't overmix. Pour
into prepared muffin tin, bake for ~2025 minutes.

Note: to make oat flour, place about 1 cup rolled oats into a food
processor and pulse until finely ground.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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