Moist Blueberry Oatbran Muffins
Serving Size : 12
Ingredients for prepare Moist Blueberry Oatbran Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | | egg white |
| 3/4 | Cup | sugar |
=BD Cup applesauce
=BD Cup skim milk
moist blueberry oatbran muffins |
| 1 | Tablespoon | maple syrup |
| 1 | Teaspoon | vanilla |
| 3/4 | Cup | flour |
| 1 | Tablespoon | baking powder |
=BD Teaspoon salt
moist blueberry oatbran muffins |
| 1 1/4 | Cups | blueberries - Fresh or frozen |
| 1 | Cup | oat bran |
recipe Moist Blueberry Oatbran Muffins
Set oven to 375 degrees Thoroughly grease a muffin
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tray with 12 large muffin cups and set aside until ready to use. In the blow of an electric mixer
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beat the egg whites until frothy. Add the sugar and beat for 1 minute. Stir in the applesauce, milk,
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maple syrup and vanilla. Add the flour, baking powder and salt and mix just until the dry
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ingredients are moistened. Gently fold in the blueberries. spoon the batter into the greased muffin cups and bake in
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the preheated oven for 20-25 minutes or until golden and the center springs back when gently pressed.
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Remove the muffins from the oven and set on a metal cooling rack
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for 10-20 minutes. Using a knife, cut around each muffin and gently ease then out of
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the pan. Calories - 144; Fat - 3.3 g; CHO - 28.8 g; PRO -
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4.6 g; Fiber 2 g.
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