Low-Fat Blueberry Muffins

2 cups whole wheat pastry flour
1 tsp. Baking soda
1 1/4 cup  Buttermilk
2  Egg whites, lightly beaten  (organic free-range eggs recommended)
1/2 cup  Honey
1/3 cup canola oil
1 cup  Blueberries (fresh or frozen)

DIRECTIONS: 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 and still somewhat lumpy. Pour into greased muffin tins and bake in a preheated 350F oven for 25-30 minutes.

Nutrition Facts: Servings: 12, Calories 175, Fat 6g, Cholesterol 1 mg, Carbohydrates 30g (2 exchanges), Sodium 100mg

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