Move over 500 calorie muffin! You have competition. When browsing the blogs I have in my google reader I alway stumble upon certain healthy recipes and go... no, they can't taste that good! They don't have a gazillion calories. Well folks, this little muffin is so darn good (and low cal) that I have eaten one for breakfast every day since Wednesday. I sometimes sneak one in as dessert if I have a few points left over!
Source: Elly Says Opa!
My changes are in italics
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp table salt
- 1/4 cup Egg Beaters
- 1/2 cup Splenda for Baking
- 1 tsp vanilla extract
- 2 Tbsp vegetable oil
- 1/4 cup Unsweetened Apple Sauce
- 2/3 cup buttermilk (I used 2/3 cup 2% and added a bit of lemon juice)
- 1 cup raspberries
In a medium bowl, sift together the whole wheat and all purpose flours, baking powder, baking soda and salt. Set aside.
In a second bowl, beat the egg with the sugar until smooth. Mix in the vanilla, oil, zest, applesauce and buttermilk. Add the wet ingredients to the dry ingredients. Fold the berries into the mixture. Don't overmix the batter. Your muffins could become tough and the batter may start turning colors from overworking the batter.
Spoon the mixture into the muffin tin and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Makes 12 servings/2 WW points each