Title: Low-Fat Blueberry Buttermilk Muffins
Yield: 12 Muffins
2 c Whole wheat pastry flour
1 t Baking soda
1 1/4 c Buttermilk
2 Egg whites, lightly beaten
1/2 c Honey
1/3 c Vegetable oil
1 c Blueberries, fresh or frozen
Sift the flour and baking soda together. In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries. Form a well in the center of the dry ingredients and pour in the wet. Fold together until the batter is moistened yet slightly lumpy. Pour into greased muffin tins and bake in a preheated 350F oven for 25-30 minutes. Per muffin: 182 calories, 7g fat, 4g protein, 29g carbohydrate, 105mg sodium, 1mg cholesterol. Source: "For Goodness' Sake", by Terry Joyce Blonder.
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