Clean Eating Blueberry Muffins2014-01-20
- Servings : 15-20
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
This recipe is from a wonderful recipe on The Gracious Pantry website. I began my Clean Eating lifestyle eating these every morning for breakfast.
- 2 c. whole wheat pastry flour
- 2 tsp. baking soda
- 1 egg
- 1/2 c. honey (add more if needed)
- 1/4 c. olive oil or safflower oil
- 3/4 c. low-fat milk (use only 1/2 c. if you are adding frozen blueberries)
- 2 tsp. lemon extract
- 4 T. fresh lemon zest
- juice of 1 lemon
- 1/2 c. unsweetened apple sauce
- 1/2 - 1 c. blueberries
Preheat oven to 350 degrees. Line your muffin pan with cupcake papers or spray the pan with an olive oil mister.
In a medium mixing bowl, whisk together your flour and baking soda.
In a large mixing bowl, blend the rest of the ingredients using a whisk.
Add the flour to the wet ingredients a little at a time, whisking as you go. Fold in the blueberries.
Pour batter into your pan. Fill up the cups 1/2 - 3/4 full. Bake for 20 minutes or until a toothpick poked into the middle of a muffin comes out clean.
Note: Remember, if you use fresh fruit, don't make any other adjustments. Just add the fruit. If you are using frozen fruit, reduce the milk to 1/2c.