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10 minutes
35 minutes
- 1 cup fat-free (skim) milk
- 1/4 cup unsweetened applesauce
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 2 egg whites or 1 egg
- 2 cups Gold Medal™ whole wheat flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or canned (drained) blueberries
- Preheat oven to 400°F and grease the bottoms of 12 regular-size muffin cups or line each with a paper baking cup.
- In a large bowl, combine milk, applesauce, oil, vanilla, and egg whites using a fork or wire whisk. Add flour, sugar, baking powder, and salt, and mix with a spoon until just moistened (batter will be lumpy). Carefully fold in blueberries, then distribute batter evenly into muffin cups.
- Bake for 20 to 25 minutes until beautifully golden. Remove from pan onto a wire rack right away. Enjoy warm.
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