Last week we started our new exercise regimen… basically it’s actually getting up and working out before work (instead of not at all!) But that takes time, so in order to make breakfasts easy to grab and go, we like to have muffins on hand.
Nicole had made this recipe for cooking club once before, so I knew they were good. And mine turned out good too! They make 12 which is perfect for about 3 days worth for the 2 of us!
Whole Wheat Blueberry Muffins
1 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1/2 teaspoon vanilla
2 cups whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen (thawed and drained) blueberries
1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.