These are my family’s favorite muffins, so I love to keep them on hand. The treats freeze and reheat beautifully. Just warm them in the oven and you’re ready to go.
—Amber Cummings, Indianapolis, IN
Prep: 15 min. • Bake: 25 min. • Makes: 15 regular muffins
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
3 tsp. baking powder
1/4 tsp. salt
1 cup fat-free plain Greek yogurt
1/2 cup orange juice
1/3 cup unsweetened applesauce
2 large egg whites
1 large egg
4 tsp. grated orange peel
1 cup fresh blueberries or frozen unsweetened blueberries, unthawed
1. Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk the yogurt, orange juice, applesauce, egg whites, egg and orange peel until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake for 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Per serving: 1 muffin equals 126 cal., 1g fat (trace sat. fat), 14mg chol., 140mg sodium, 26g carb. (13g sugars, 2g fiber), 5g pro. Diabetic Exchange: 1 1/2 starch.