Title: Fat-Free Blueberry Muffins
Categories: Bread
Yield: 12 Servings

2 c Fresh or frozen blueberries
-(wash and drain if fresh;
-thaw and drain if frozen)
1 1/4 c Cake flour
3/4 c Oat flour (see note below)
1 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
3/4 c Packed brown sugar
2 Egg whites
3/4 c Plain yogurt
1/2 c Applesauce
2 tb All-purpose flour

(152 calories and 0.4 grams fat) Makes 12 muffins

Preheat oven to 375

Use either paper liners or grease muffin pan with cooking spray

Bowl1: combine dry ingredients, spices, and brown sugar (break lumps).

Bowl2: combine egg whites, yogurt, applesauce, and mix. Add wet mixture
to flour mixture, stir until moistened.

Bowl3: toss blueberries lightly with 2 tbl flour (helps keep them from
sinking to the bottom). Add blueberries to mixture, don't overmix. Pour
into prepared muffin tin, bake for ~20-25 minutes.

Note: to make oat flour, place about 1 cup rolled oats into a food
processor and pulse until finely ground.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.