Low Fat Blueberry Muffins With Yogurt - cooking recipe

Ingredients

2 cups flour
1 1/2 cups whole wheat flour
1/2 cup wheat bran
1 1/4 cups white sugar
2 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
4 egg whites
1 cup lemon low fat yogurt
1 cup applesauce
4 tablespoons canola oil
2 teaspoons lemon zest, grated
2 cups blueberries

Preparation

Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, baking soda and salt in large bowl.
Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
Stir wet mixture into dry mixture, just until moistened.
Fold in blueberries (fresh or frozen).
Divide into muffin cups.
Bake for 25 minutes.