Berry-Good Muffins

CategoryDifficultyBeginner

Delicious muffins with extra goodness

 1 egg white
 1 cup low-fat yogurt
 1/4 cup oil
 1/4 tsp. vanilla
 1/4 cup maple syrup or honey
 1 cup whole wheat pastry flour
 1 cup unbleached white flour
 1/4 cup dry sweetener (maple, cane, date) or sugar
 1/4 tspl salt
 1/2 tsp. baking soda
 1-1/2 tspl baking powder
 1-1/2 cups berries

1

Preheat oven to 350 degrees F. Whisk together the egg white, yogurt, oil, vanilla, and maple syrup. In a separate bowl, sift together the flours, dry sweetener, salt, baking soda, and baking powder. Form a well in the center of the dry ingredients. Pour in the wet ingredients and fold together with a spatula until moist but still slightly lumpy. Fold in the berries. Pour into greased muffin tins and bake for about 30 minutes.

Source:
For Goodness' Sake: An Eating Well Guide to Creative Low-Fat Cooking, by Terry Joyce Blonder, Camden House Publishing, 1990.

Ingredients

 1 egg white
 1 cup low-fat yogurt
 1/4 cup oil
 1/4 tsp. vanilla
 1/4 cup maple syrup or honey
 1 cup whole wheat pastry flour
 1 cup unbleached white flour
 1/4 cup dry sweetener (maple, cane, date) or sugar
 1/4 tspl salt
 1/2 tsp. baking soda
 1-1/2 tspl baking powder
 1-1/2 cups berries

Directions

1

Preheat oven to 350 degrees F. Whisk together the egg white, yogurt, oil, vanilla, and maple syrup. In a separate bowl, sift together the flours, dry sweetener, salt, baking soda, and baking powder. Form a well in the center of the dry ingredients. Pour in the wet ingredients and fold together with a spatula until moist but still slightly lumpy. Fold in the berries. Pour into greased muffin tins and bake for about 30 minutes.

Berry-Good Muffins