These muffins are good for Breakfast (which I used them for today) or for a nutritious snack.
1 3/4 C. all-purpose flour
3/4 C. light brown sugar
1/2 C. whole-wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. grated nutmeg
1 tsp. ground cinnnamon
1 1/4 C. low-fat buttermilk
1 1/4 C. unsweetened applesauce
1 tsp. vegetable oil
1 tsp. vanilla extract
1 1/2 C. fresh blueberries
Preheat your oven to 400 degrees.
Lightly coat a 16-cup muffin pan with cooking spray.
Mix together 1 1/2 C. all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
In a separate, small bowl, whisk together the buttermilk, applesauce, egg, oil and vanilla.
Toss the Blueberries in 1/4 C. all-purpose flour to lightly coat the berries. (I chose not to use blueberries this time because I didn't have any)
Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened.
Fold in the Blueberries.
Divide the mixture evenly among the muffin cups. (I also do not own one of those larger 16-muffin tins, so I didn't use those. I used paper cups too.) Bake the muffins for 20 minutes.
Cool the muffins in the pan on a rack for 5 minutes.
Serve warm or at room temperature.
Because I didn't use the larger muffin tin, I got twenty-four muffins, didn't have to cook them as long, and the Calories for each of my muffins are probably under or around 100.
~I wouldn't recommend using the paper cups unless you spray them with cooking spray. I don't really know what that would do, but my muffins really stuck to the paper bad. I wouldn't use anything next time.~
**Be sure to use fresh berries. Frozen may make the batter too watery.
**Calories 125, Energy Density 1.6, Carbs 25 g., Fat 1 g., Protein 3 g., Fiber 1g.
***Recipe from: The Volumetrics Eating Plan by Barbara Rolls, Ph. D.***