- 1/2 cup apple juice concentrate
- 1/2 cup sugar-free applesauce
- 2 large eggs
- 1/4 cup oil
- 1/2 teaspoon salt
- 1-3/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1 cup frozen or fresh blueberries
Begin by getting out a large bowl. In it
combine the wet ingredients. This would be
the apple juice concentrate, applesauce,
eggs, and oil. You could also add the salt
if desired. Beat this mixture until it is
smooth and creamy. I use a whisk for this
part, but a sturdy fork or large spoon would
work too. Add the flour and baking soda. Mix
again, stirring until all of the batter
particles are well moistened. Try not to
overmix. A few lumps are good. They give
muffins their characteristic texture. Next
stir in the blueberries.
If you are using fresh blueberries, be sure
you rinse them in cool water before adding
them to the batter. They often carry small
debris from packing. If you use frozen
blueberries, use them straight from the bag.
Don't thaw them and don't wash them. That
would turn your batter purple. The muffins
would still turn out, they would just be
purple muffins instead of golden brown. This
doesn't affect the flavor, just the color.
Anyway, oil up 12 muffin cups. Divide the
batter evenly between the cups. Bake at 400°
for 20 minutes. Remove the muffins and serve
hot with margarine.
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