Blueberry Mini Loaves
Adapted from
Mott's Applesauce A Better Way to Bake
16 servings
| 3 1/2 c unbleached flour | 1 c sweetened applesauce | ||
| 2 c frozen blueberries | 2 whole eggs | ||
| 1 c granulated sugar | 1/4 c egg whites | ||
| 4 tsps baking powder | 4 tbsps olive oil | ||
| 2 tsps lemon peel, grated | 1/2 c fat-free milk | ||
| 1 tsp salt |
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Preheat oven to 375. Prepare 16 mini loaf pans with cooking spray and flour; set aside. In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside. In another mixing bowl, combine applesauce, eggs, egg whites, oil, and milk. Fold into flour mixture, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20 minutes, or until tops are browned.
| Calories | 209 | %CFF | 18 % | |
| Total Fat | 4 g | Saturated Fat | 0.7 mg | |
| Protein | 4 g | Cholesterol | 23 g | |
| Carbohydrates | 24 g | Sodium | 288 mg | |
| Sugars | 14 g | Fiber | 4 g | |
|
3.7 WW Points | ||||
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Rated by 4 users (4.5)
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