Despite being low in sugar and fat, these muffins are a hit in my family - especially with Toad (he even turned down a Tim's donut to have one!). When you bite into it, the blueberries pop in your mouth! The finished muffin is a bit crusty - holds up well in the lunch box and I think it would work well for a bread too. They are a bit sticky when they come out of the oven - the blueberries closest to the pan are likely to pop during baking.
Indulge yourself - they are delish with a pat of butter!
1/4 c. Egg Beaters (about the equivalent of 1 egg substitute)
3/4 c. skim milk
1/4 c. applesauce
1/4 c. brown sugar
1 1/2 c. whole wheat flour
1/2 c white flour
3 tsp baking powder
1/2 tsp salt
1 1/2 c. fresh blueberries
- Combine egg substitute, milk, applesauce and sugar; mix well.
- Sift flours, baking powder & salt. Add to wet ingredients until just moistened.
- Add blueberries. Fold in gently!
- Spoon into 12 greased muffin cups. Bake 20 min. at 400 degrees or until light golden brown and cake tester comes out clean (of batter, it might have blueberry juice on it).
For half the recipe above: Combine 2 tbsp lemon juice, 1 tbsp brown sugar, 1 tsp cinnamon and 2 tbsp oats until well mixed and oats are moistened. Spoon a little over six of the muffins prior to baking, drizzling with remaining liquid. This is where the cake tester really comes in handy as the cinnamon changes the colour of the muffin top a bit. This adds a nice zing to the top that I was surprised to find Toad also enjoyed!