1c all purpose flour
1c whole-wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4c olive oil
1/2c egg beaters
1c unsweetened applesauce
1/2c plain low-fat yogurt
1/4c skim milk
1 tsp vanilla extract
1-1/2 tsp lemon zest
1-1/2c fresh or frozen blueberries
Preheat over to 400 degrees. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together to flours, baking powder, baking soda & salt. In a large bowl, beat together the sugar, oil & eggs until the mixture is light yellow and slightly frothy. Whisk in the applesauce, yogurt, milk, vanilla & lemon zest. Stir the dry ingredients into the wet, mixing just enough to combine them. Do not overmix. Gently stir in the blueberries.
Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted into the center of one of the muffins comes out clean, about 20 minutes.
Allow to cool on a wire rack for 15 minutes. Run a knife around them to loosen and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or wrap individually and freeze for up to 3 months.
Serving: 1 large muffin (makes 12) 200 cal 5g fat 4g protein 28g carbs 3g fiber
Recipe & Photo courtesy of Ellie Krieger