I am trying to cook healthier meals around the Givens household. Both of us usually eat breakfast when we get to work so I thought some blueberry muffins would be a nice item to eat on the go. These are made with whole wheat flour and unsweetened applesauce. They tasted great and had just a hint of sweetness which was not overpowering to the natural sweetness of the blueberries.
Mini Whole Wheat Blueberry Muffins
Adapted from Betty Crocker
Made 4 dozen mini muffins
Ingredients:
1 cup milk (fat-free or skim is best, but I used whole milk because that’s what I had)
1/4 cup unsweetened applesauce
2 Tbsp. vegetable oil
1/2 tsp. vanilla
1 egg (or 2 egg whites)
2 cups whole wheat flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup fresh blueberries
Directions:
1. Preheat oven to 400 degrees. Spray each cup of a mini muffin pan with cooking spray.
2. Mix milk, applesauce, oil, vanilla, and egg in a large bowl using a fork or whisk. Stir in the flour, sugar, baking powder, and salt just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
3. Bake for 20 to 25 minutes (my muffins took 20 minutes) or until golden brown. Immediately
remove from pan to wire rack.
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I would have never though to use applesauce and whole wheat flour. What a healthy addition!
Ok, I'm gonna try this. I've not had bb muffins in so long. And I'm glad to see you're cooking healthier.. Hence…more recipes for me to try. (smile)
Mini-muffins are great. Love the whole-wheat.