A low fat Blueberry Muffin
2 cup Whole wheat pastry flour
1 t Baking soda
1 1/4 cup Buttermilk
2 Egg whites, lightly beaten
1/2 cup Honey
1/3 cup Vegetable oil
1 cup Blueberries
Sift the flour and baking soda together. In a separate bowl, whisk
the next 4 ingredients together until creamy, then stir in the
blueberries. Form a well in the center of the dry ingredients and
pour in the wet ingredients. Fold together until the batter is moistened yet
slightly lumpy. Pour into greased muffin tins and bake in a preheated
350F oven for 25-30 minutes.
Per muffin: 182 calories, 7g fat, 4g protein, 29g carbohydrate
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