Ingredients
1
cup all-purpose flour
3/4
cup whole wheat flour
1/2
cup firmly packed brown sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
cup buttermilk*
1/4
cup oil
2
egg whites
1/2
cup dried blueberries, dried tart cherries, sweetened dried cranberries or raisins
Preparation
Heat oven to 400°F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray.
In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda and salt; mix well.
In small bowl, combine buttermilk, oil and egg whites; blend well. Add to flour mixture all at once; stir just until dry ingredients are moistened. Gently stir in dried blueberries. Spoon batter evenly into sprayed muffin cups.
Bake at 400°F. for 14 to 19 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
