Whole-Wheat Blueberry Muffins
25 minutes prep time - Makes 12 muffins
Directions:
Preheat oven to 400º. Lightly spray muffin tin with cooking spray. In large bowl, combine flours, brown sugar, baking powder, cinnamon, allspice, and salt. In another bowl, whisk together Friendship Buttermilk, oil, applesauce, and egg. Make well in center of dry ingredients. Pour in buttermilk mixture, stirring until just combined (do not over mix). Stir in blueberries.
Spoon batter evenly into prepared muffin cups. Bake until tops are golden, 20 to 25 minutes. Transfer pan to wire rack to cool slightly. Transfer muffins to cooling rack. Serve warm.
NUTRITION FACTS
Per Serving: 141 Calories, 3g Protein, 26g Carbohydrates, 2g Fiber, 3g Total Fat (2g mono, 1g poly), 158mg Sodium, ** Manganese, * Vitamin B1 (thiamine), B2 (riboflavin), Copper, Phosphorus, Selenium.
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NONSTICK COOKING SPRAY • 1 cup whole-wheat flour • 3/4 cup all-purpose flour • 1/2 cup firmly packed light brown sugar • 1 tbsp, plus 1 tsp baking powder • 1 tsp ground cinnamon • 1/2 tsp ground allspice • 1/2 tsp salt • 1 cup Friendship Light Buttermilk • 2 tbsp canola oil • 2 tbsp unsweetened applesauce • 1 egg, lightly beaten • 1 cup fresh or frozen blueberries |
