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Blueberry Cream Muffins
September 18, 2003

I tried a healthier version (6% fat vs. 45% fat) of this recipe and it turned out great. I substituted apple sauce for the oil and low-fat vanilla yogurt for the sour cream. I used 2 cups of whole-wheat flour and 2 cups of white flour and added an extra cup of blueberries. I also saved 1/2 a cup of sugar (and only mixed 1 1/2 cups into the eggs) and used it to top the muffins prior to baking but I found this was too much sugar, 1/4 cup would have worked much better. I would increase the cooking time to 23 minutes.... a few of the middle muffins looked a little under-cooked. Nutritional value per muffin: 227 calories, 1.4g of fat, 49.3g of carbs, 4.3g of protein.

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