BLUEBERRY MINI LOAVES

Blueberry Mini Loaves image

Provided by pink cook

Categories Breads

Time 50m

Yield 16 mini loaves, 16 serving(s)

Number Of Ingredients 11

3 1/2 cups unbleached flour
1 cup applesauce, unsweetened
2 cups frozen blueberries
2 large eggs, whole
1 cup granulated sugar (or use Splenda Blend)
2 large egg whites, beaten (to make 1/4 cup)
4 teaspoons baking powder
4 tablespoons canola oil
2 teaspoons lemon peel, grated
1/2 cup milk (or use low-fat)
1 teaspoon salt

Steps:

Preheat oven to 375 degrees.
Prepare 16 mini loaf pans with cooking spray and flour; set aside.
(Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
Note: Calories 209 and 3.7 Weight Watchers points.

Nutrition Facts : Calories 230.9, Fat 4.7, SaturatedFat 0.7, Cholesterol 24.3, Sodium 261, Carbohydrate 43.6, Fiber 1.6, Sugar 18.3, Protein 4.5