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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Preheat oven to 350F .
Lightly spray 12 nonstick muffin cups with oil.
Combine all dry ingredients.
In another medium bowl, using a handheld electric mixer set at high speed,
beat the buttermilk, sugar, egg, applesauce, oil and vanilla until frothy,
about 2 minutes. Make a well in the center of the dry ingredients, and add
the buttermilk mixture. Using a spoon, stir mixture plus blueberries just
until combined. Do not overmix.
Divide batter equally among the prepared muffin cups. Bake until the tops
spring back when pressed in the center, about 20 minutes. Do not overbake.
Cool in the pan on a wire rack for 10 minutes before removing from the
cups. Serve warm or cool completely on the rack.
Contributor: Epicurious.com
Preparation Time: :45
| Ingredients:
1 Cup(s) unprocessed wheat bran
2/3 Cup(s) unbleached all purpose flour
2/3 Cup(s) whole wheat flour
103/474 Ounce(s) baking soda
217/10000 Ounce(s) salt
1 1/4 Cup(s) low fat buttermilk
1/2 Cup(s) raw sugar crystals
1/4 Cup(s) unsweetened applesauce
1 large egg
1 1/2 Tablespoon(s) canola oil
1 Teaspoon(s) vanilla extract
1/2 Cup(s) blueberries |
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