Low Fat Whole Wheat Blueberry Muffins...

Just pulled these out of the oven...DELICIOUS!!


Low Fat Whole Wheat Blueberry Muffins (adapted from Gina's SkinnyTaste Recipe)

24 muffins, 1 muffin per serving

2 cups unsweetened applesauce

4 cups 100% whole wheat pastry flour (Bob's Red Mill) OR 2 C. White Flour + 2 C. Whole Wheat Flour

1/2 cup sugar

1/2 c Baking Splenda

2 tsp baking soda

1 tsp salt

3 cups blueberries

1 large egg, beaten

1 large egg White, beaten

1 TBSP vanilla

2 tbsp melted "I can't believe it's not butter" margarine

Preheat oven to 325°. Combine flours, sugars, baking soda, and salt in a large bowl. Mix well.
In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.Pour batter into 24 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

137 Calories
21 Carbs
1 Fat
2 Protein
0 Sat. fat
10 Choles