Whole-wheat blueberry muffins
Many fruit muffins gain their sweetness from added sugar and have only a small amount of real fruit. Plus they are typically made with all-purpose flour. By switching from all-purpose flour to whole-wheat flour and adding lots of fruit to these muffins, you end up with 3 grams of fiber in each serving. Additionally, the recipe relies on the natural sweetness of fruit, thus eliminating the need for much added sugar.
Simple swap: Buttermilk actually contains no butter, as it is basically the sour milk that results from the curdling of the milk proteins. Buttermilk is used frequently in baking. Rather than buying buttermilk, make your own. Simply mix together one cup of low-fat milk and one tablespoon of white vinegar. Let it sit for about 3 to 5 minutes, and the proteins will begin to curdle.
Check out the full whole-wheat blueberry muffins recipe here.
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