Low-Fat Blueberry Muffins

Mar 2 2010 | by ffvhelper | 4 Comments »

Low-Fat Blueberry Muffins

Recipe By :Susan Voisin
Serving Size : 12 Preparation Time :0:30

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup sugar
1/2 tablespoon Ener-G Egg replacer — MIXED WITH
2 tablespoons water
1/2 teaspoon vanilla
3/4 cup soy milk — or rice milk
3/4 cup applesauce
2/3 cup blueberries — fresh or frozen (measured then defrosted)

Preheat the oven to 400 degrees. Sift the first 5 ingredients together, and then add all the wet ones. Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined or sprayed) full. Bake 20 minutes.

Yield:
“1 dozen”

Submitted by:

4 Responses to “Low-Fat Blueberry Muffins”

Nora Says:
March 2nd, 2010 at 1:27 pm

What would be the equivalent of the egg replacer in flaxseed?
SusanV (admin) Says:
March 2nd, 2010 at 2:13 pm

I usually use two teaspoons of ground flax mixed with two tablespoons of warm water. I let it stand a few minutes to thicken before mixing with the other ingredients.
kwik Says:
March 15th, 2010 at 10:50 pm

Hi Susan, I just joined up and am beginning to love this site. I love cooking/baking. I’d like to try this out but we don’t have egg-replacers or flax seeds here, is there anything else we can use instead of eggs?
SusanV (admin) Says:
March 15th, 2010 at 11:08 pm

Thanks, Kwik! Here’s a link to a list of substitutes–scroll down to the section on eggs. There are several every-day things you can use, such as banana or cornstarch: http://fatfreevegan.com/condiments/substitutes.shtml

Good luck and happy baking!