Lightened up Whole Wheat Blueberry Muffins

Thanks to Jamie the Titanium Chef again! She thinks you will love this recipe that has been tested not just by Betty Crocker but by her--which means it will surely pass your taste test!
1 cup fat-free (skim) milk
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1/2 teaspoon vanilla
2 egg whites or 1 egg
2 cups whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries

1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.
Storage tip:
Store whole wheat flour in the refrigerator or freezer to keep it fresh.
Substitution:
Three-fourths cup frozen (thawed and drained) blueberries can be used instead of the fresh or canned.
Nutrition Information:
1 Serving: Calories 125 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 240 mg; Total Carbohydrate 24 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin 0%; Vitamin C 0%; Calcium 10 %; Iron 4 % Exchanges: 1 Starch; 1/2 Fruit; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Chip Muffins

These are a little more health conscious than your average muffin.

(Very tasty too with a '4 spoon' rating from Jamie our 'Titanium Chef')


1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
1/2 cup miniature chocolate chips (optional)

FROSTING: 1 pkg. (8 ounce) lowfat cream cheese, softened
3 Tbsp. lowfat margarine, softened
1 tsp vanilla
2 cups confectioners sugar

DIRECTIONS: In a large bowl, combine first 7 ingredients.

• In another bowl combine the eggs, pumpkin, oil, honey and water; mix well.
• Stir wet ingredients into dry ingredients just until combined.
• Fold in walnuts and chocolate chips if desired.
• Fill greased or lined muffin cups 3/4 full.
• Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting:

• In a small mixing bowl, beat the cream cheese, butter and vanilla till fluffy.
• Gradually beat in the confectioners sugar until smooth.
• Frost cooled muffins.