This week’s original recipe is from The Ultimate Southern Living Cookbook. If I had to count out on one hand my favorite cookbooks, this one would be one of my five favorites. With a few minor tweaks, I have been able to make a very low fat version of these blueberry muffins. You can make these in regular size muffin tins, but I decided to make the mini version this time. I thought it might make it easier for the kids to pop them in their mouths in the morning before they headed out the door to school.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup sugar
- 2 teaspoons grated lemon rind, optional
- 1 large egg
- 3/4 cup milk
- 1/3 cup apple sauce
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
Instructions
- Combine first 5 ingredients in a large bowl; make a well in the center of the dry ingredients. Put egg, milk, and apple sauce in the well and stir just until ingredients are incorporated and moistened. Do not over stir.
- Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. Fold blueberries gently into the batter. Spoon into greased muffin tins, filling about two-thirds full.
- Bake at 400 degrees for 18-20 minutes or until lightly golden brown. You may need to shorten the time for miniature muffins or lengthen the time if you are using unthawed frozen blueberries.
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Additional Comments
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The original recipe called for vegetable oil instead of apple sauce. It also had a cinnamon streusel topping which is 1/4 cup sugar, 2 1/2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, and 1 1/2 tablespoons butter or margarine. Combine dry ingredients and cut butter in with a pastry cutter and sprinkle mixture over the top of the muffins prior to cooking. The recipe will not be low fat anymore, but it is very yummy that way!
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This recipe is a great make ahead recipe. Just freeze pre-made muffins to pop out on busy mornings or for company.