Low Fat Whole Wheat Blueberry Muffins

I was supposed to make zucchini muffins today, but silly me, forgot to bring the home-growth zucchini from my parent's house.  I have some fresh blueburries in the fridge...hmm...why not use them instead?  Found a recipe on Betty Croker, let's give it a try! 

Low Fat Whole Wheat Blueberry Muffins

(12 servings ~ 113 calores each, 0.6g fat)

recipe adapted from here

Ingredients:

1 tbsp packed brown sugar

1/8  tsp ground cinnamon
3/4 cup non fat milk
1/4 cup unsweetened applesauce                 
1/4 cup honey
1/2 tsp vanilla extract
1 egg
1 cup all purpose flour
1 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
3/4 cup fresh blueberries

Directions:
1. Heat oven to 400°F.  Place a baking pan with water on the middle rack of the oven.  Place paper baking cup in each muffin cup.  In small bowl, mix brown sugar and cinnamon; set aside.

2. In large bowl, beat milk, applesauce, honey, vanilla extract and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened.  Gently fold in blueberries.






3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake on top rack (above the water bath rack) about 20 minutes or until golden brown. Immediately remove from pan.

Made two muffins with no brown sugar on top for my dad :)



It's probably not sweet enough for most people
but I like natural sweetness from blueberries
and honey :) 0.6 grams of fat, how can you
beat that?!