1-1/4 cup all-purpose flour
3/4 cup whole wheat flour
2-3/4 tsp. baking powder
1/4 tsp. baking soda
1/3 cup sugar
3/4 cup skim milk
1 cup fresh blueberries
1 egg white
3 Tbsp. honey
3 Tbsp. oil
1-1/4 tsp. vanilla extract
1/8 tsp. finely grated
orange or lemon zest
Preheat oven to 425° F. Coat 12 standard muffin tin cups with
non-stick spray. Sift the flours, baking powder and baking soda into a
large bowl. Stir in sugar. In a small bowl, beat together the milk,
egg white, honey, oil, vanilla and zest until well mixed. Gently stir
the blueberries into the flour mixture. Add the milk mixture and stir
just until the dry ingredients are moistened; do not overmix. Divide
batter evenly among the muffin cups. Bake on the center oven rack for
13 to 16 minutes, or until the muffins spring back when touched
lightly. Let stand for 5 minutes before removing from the pan. Makes
12 muffins.
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