6 : oz Bittersweet or semisweet
0: MAKES 12 MUFFINS Who can resist freshly baked blueberry muffins? In addition to their wonderful, summery flavor, they are loaded with vitamin C
1: These get an aromatic lift from fresh lemon
2: In the autumn, substitute fresh or frozen cranberries for the blueberries
3: 1
4: Position a rack in the center of the oven and preheat to 3500 F
5: Lightly spray twelve 2 3/4 x 1 1/2-inch nonstick muffin cups with oil
6: 2
7: In a medium bowl, whisk the flours, cinnamon, baking powder, baking soda, and salt until well combined
8: Set aside
9: 3
10: In another medium bowl, using a handheld electric mixer set at high speed, beat the applesauce, sugar, egg, oil, and lemon zest until frothy, about 2 minutes
11: Make a well in the center of the dry ingredients and pour in the applesauce mixture
12: Using a spoon, mix just until moistened (there should be a few traces of flour remaining)
13: Gently fold in the berries until the flour is incorporated
14: Do not overmix
15: 4
16: Divide the batter equally among the prepared muffin cups
17: Bake until the tops spring back when pressed gently in the center, about 20 minutes
18: Do not overbake
19: Cool in the pan on a wire cake rack for 10 minutes before removing from the cups
20: Serve warm or cool completely on the rack
21: Nutritional Analysis Each muffin: About 136 calories (8 percent from protein; 73 percent from carbohydrates; 1 9 percent from fat), 3 grams protein, 26 grams carbohydrates, 3 grams Fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 91 milligrams sodium Converted by MC_Buster
22: Recipe by: Healthy Oven Baking Book by Sarah Phillips, page 32 Posted to EAT-LF Digest by Kathleen <schuller@ix
23: netcom
24: com> on Aug 28, 1999, converted by MM_Buster v2
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