LOCATION: Recipes >> Special Diets >> Wheat Blue Muffins
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Wheat Blue Muffins
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Triple Wheat-Blueberry Muffins
1 1/4 cup low-fat or nonfat buttermilk
1/3 cup honey
1/4 cup vegetable oil
1 tsp. vanilla
2 egg whites
1 1/4 cup whole wheat flour
1 cup toasted wheat bran
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup fresh or frozen (thawed and drained) blueberries
3/4 cup cooked whole-grain wheat or brown rice
Oven 400 degrees. Spray 12 med, muffin cups, 2 1/2 x 1 1/4", with
nonstick cooking spray, or line with paper baking cups. (Lower fat
muffins tend to stick to paper baking cups. Therefore, you might
want to use muffin cups sprayed with nonstick cooking spray instead
of paper cups.) Beat buttermilk, honey, oil, vanilla and egg whites
in large bowl. Stir in flour, wheat bran, baking powder, baking
soda, salt and nutmeg just until flour is moistened. Fold in
blueberries and whole-grain wheat. Divide batter evenly among muffin
cups (cups will be very full). Bake 22-24 min. or until golden
brown. Immediately remove from pan. Makes 12 muffins.
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