Fat Free Muffins
These blueberry muffins are a delightful twist on a classic favorite. With a wholesome blend of wheat flour, creamy yogurt, and juicy blueberries, each bite is bursting with flavor. Baked to perfection, these muffins are moist and tender—perfect for a cozy breakfast or afternoon snack. Enjoy the sweet aroma that fills your kitchen as you bake these delectable treats.
— Constant Cookbook
Ingredients
- Wet Ingrediants:
- 1/8 cup yogurt
- 1/8 cup apple sauce
- 2 Teaspoons vanilla
- 1 cup non fat milk
- 2 egg whites
- 1 TBSP creamed honey (or regular if there isn't any creamed)
- 1 3/4 cup of water
- Dry Ingrediants:
- 2 cups whole wheat flour
- 1/4 TSP salt
- 1/4 TSP baking soda
- 1/2 TSP baking powder
- 1/3 cup blended blueberries
Instructions
- Preheat the oven to 350 degrees and make sure that the oven rack the muffins will be sitting on is in the middle of the oven and not too close to the top.
- Mix all the wet ingrediants together and stir well until the honey has dissolved completly.
- Mix all of the dry ingrediants together and make sure you mix that too so you don't get a mouthful of baking soda or salt.
- Mix the dry and wet ingrediants together and stir well. Don't worry the batter isn't runny like usual muffin mixes so don't worry about it.
- Spray a muffin tin with canola oil spray and put them in the oven and let them bake for 52 - 55 minutes.
Yield
Makes 12 muffins
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