Low-Fat Vegan Blueberry Muffins

Try this low-fat version of a delicious breakfast favorite containing blueberries, which are packed with antioxidants and vitamin C.

Ingredients:
¼ cup olive oil (see note)
¾ cup unsweetened applesauce
1 cup soy milk
6 tablespoons maple syrup
1-½ tablespoons vanilla extract
3 cups flour
2 teaspoons salt
1 ½ tablespoons baking powder
2 cups fresh or frozen thawed and drained blueberries

Directions:
Combine oil, applesauce, soy milk, maple syrup and vanilla extract in a large bowl. Combine flour, salt and baking powder in a second large bowl. Sift or stir well to mix dry ingredients. Pour liquids into flour mixture. STIR to form a batter; don’t beat. Fold in blueberries. Spray muffin tin with nonstick cooking spray. For large muffins, fill one muffin tin; for smaller muffins fill two tins. Bake muffins in a preheated 350-degree oven.
Small muffins bake in about 20 to 25 minutes; large muffins in 30 to 35 minutes. Remove from oven. Cool muffins in tins for 2 minutes, then turn out onto wire rack to cool completely. Makes 12 large or 24 small muffins.