LIGHTENED-UP WHOLE WHEAT-BLUEBERRY MUFFINS

Lightened-Up Whole Wheat-Blueberry Muffins image

The wholesome goodness of whole wheat flour makes America's favorite muffin even more nutritious!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 35m

Yield 12

Number Of Ingredients 10

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Ingredients

1 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1/2 teaspoon vanilla
2 egg whites or 1 egg
2 cups Gold Medal™ whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 125, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg