Blueberry Muffins

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This is great-tasting and easy recipe!

 

 

* Exported from MasterCook Mac *

 

Blueberry Muffins

 

Recipe By : The Essential Vegetarian Cookbook

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup unbleached all-purpose flour

1 cup whole wheat flour

1/3 cup granulated sugar or brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup nonfat buttermilk

3 large egg whites -- lightly beaten

2/3 cup blueberries

 

Heat oven to 500 degrees.

Using a whisk or a long-tined fork, combine the flours, sugar, baking powder

and baking soda in a mixing bowl. In a separate bowl, combine buttermilk,

egg whites and blueberries.

 

Using the whisk or fork, stir the wet ingredients into the flour mixture,

just until everything is moistened, about 30 seconds. It's likely the

batter will be lumpy. Do not overbeat! You will be rewarded for your

restraint with light, tender muffins.

 

Fill the muffins cups of a 6-cup muffin tin three-fourths full. Place the

tin in the oven, close the door and lower the heat to 400 degrees. Bake

until a paring knife or toothpick inserted into the center of a muffin comes

out clean, about 30 minutes. Let the tin cool before removing the muffins.

To store, let the muffins cool completely. Seal them inside a plastic bag,

and refrigerate or freeze.

 

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Per serving (excluding unknown items): 86 Calories; less than one gram Fat

(4% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 195mg

Sodium

Food Exchanges: 1 Starch/Bread

 

 

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