Blueberry-Orange Muffins (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Blueberry-Orange Muffins

http://www.eatingwell.com/recipes/blueberry_orange_muffins.html

From EatingWell:  July/August 1998

Small wild blueberries, which tend to be more tart than cultivated berries, are wonderful for baking. Forage them yourself or look for them with other frozen fruit in your supermarket.

1 dozen muffins | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat 12 muffin cups with nonstick cooking spray.
  2. Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt and cinnamon in a large bowl.
  3. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add yogurt, orange zest, orange juice, oil and vanilla; whisk until blended.
  4. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined. Fold in blueberries.
  5. Spoon batter into prepared muffin cups. Sprinkle tops with granulated sugar. Bake until tops are golden and spring back when touched lightly, 20 to 25 minutes. Cool for 5 minutes on a wire rack. Loosen edges and turn muffins out onto rack to cool completely.

Nutrition

Per muffin : 182 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 18 mg Cholesterol; 35 g Carbohydrates; 4 g Protein; 2 g Fiber; 275 mg Sodium; 98 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate