Make your muffins and eat them too!... Two that is. Yes, you can eat two of these muffins and not feel guilty. In the age of unnecessarily giant muffins that are pure fat and carbs (but delicious, I will admit), it is nice to have a couple normal sized muffins for breakfast. A little fiber, some vitamins and minerals, and a burst of fruity sweetness. I love muffins on the weekend, because if you make a big batch, you have some left overs that you can toast up for a quick, run out the door, weekday breakfast.
1 C all-purpose flour
1/2 C whole wheat flour
2 tsp baking powder
1/4 tsp salt
2 tsp quick dissolving clear fiber (optional)
1 tsp lemon zest (optional)
1/2 C buttermilk
1/3 C honey
1/4 C unsweetened applesauce
2 tsp vegetable oil
1 C fresh or frozen/thawed blueberries
Stir together flours, baking powder, salt, fiber and lemon zest. Make a well in the center of the dry ingredients. Add buttermilk, honey, applesauce, egg and oil. Combine. Slowly work dry ingredients into the center of the well. Be careful not to over mix. Fold in berries.
Divide evenly among 12 lightly sprayed (or paper lined) muffin tin cups.
Bake at 375 deg F for 18-20 min.
Total Ingredient Cost: $3.70
Per Serving (2 muffins): Calories 220, Fat 2.5g, Total Carb 44g, Fiber 4g, Protein 6g
Daily Values: Vit C 4%, Vit A 2%, Calcium 3%, Iron 10%, Thiamine 7%, Riboflavin 4%, Niacin 5%, Folate 7%
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