Recipes - Blueberry Muffins

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Serving Size: 12

• 1 cup Blueberries -- fresh or frozen
• 1 tablespoon Ceresota/Heckers Unbleached Flour
• 1 3/4 cups Ceresota/Heckers Unbleached Flour
• 2 teaspoons baking powder
• 1 teaspoon Lemon peel -- grated
• 1/2 teaspoon Salt
• 1/2 cup Applesauce
• 1/2 cup Granulated sugar
• 1 Egg
• 1 Egg white
• 2 tablespoons Vegetable oil
• 1/4 cup Skim milk

1. Preheat oven to 375º; line muffin cups with paper liners or spray with nonstick cooking spray.
2. In a small bowl, toss the blueberries with 1 tablespoon flour.
3. In a large bowl, combine the remaining 1 3/4 cups flour, baking powder, lemon peel and salt.
4. In another small bowl, combine the applesauce, sugar, whole egg, egg white and oil. Stir into the flour mixture alternately with the milk.
5. Mix just until moistened.
6. Fold in the blueberries.
7. Spoon evenly into the prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
8. Immediately remove from the pan; cool on a wire rack for 10 minutes. Serve warm or cool completely.