Fat-Free Blueberry Muffins

• 2 cups fresh blueberries (wash & drain if fresh, thaw if frozen) or 2 cups frozen blueberries (wash & drain if fresh, thaw if frozen)
• 1 cup minus 1 tbsp. hodgson mills whole wheat graham flour
• 3/4 cup oat bran flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup brown sugar, packed
• 2 egg whites
• 3/4 cup plain fat-free yogurt
• 1/2 cup minus 1 tbsp. applesauce
• 2 tablespoons graham flour, to toss blueberries

1. Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.

fresh blueberries, hodgson mills, bran flour, baking powder, salt, cinnamon, brown sugar, egg whites, yogurt, applesauce, graham flour

Taken from www.food.com/recipe/fat-free-blueberry-muffins-352054 (may not work)