Instructions: Preheat oven to 350. Spray muffin tin with Pam.

In a large bowl combine the dry ingredients well. Combine sugar and wet ingredients in another bowl. Beat until frothy and full of bubbles. Make a well in the dry ingredients and add the wet ingredients. Gently mix the ingredients in an almost folding action - add the blueberries, if using, when the mixture is almost mixed together, and gently combine. There may be a few wisps of flour remaining and there may be lumps - its ok. DO NOT OVERMIX.

Bake for 30 mins or until they make a slight hollow sound when thumped on their tops or spring back when lightly touched on their tops. Remove from oven immediately and take out of tin after 10 mins. Do not leave them in the muffin tins because theyll continue to bake.

*note: I used 1/4 cup dried cranberries instead of the blueberries.

ReDo Notes:
I looked over your muffin recipe-it looks pretty bland, and I bet that the texture is rubbery. There are a lot of problems with this recipe.

Heres how to create a delicious and flavorful muffin; many of these points are described in my book. If I do not mention an ingredient, use it as written in your recipe. :
1. Instead of 1 1/2 cups whole wheat flour, and use 3/4 cup all-purpose and 3/4 cup whole wheat flour. This will automatically lighten the texture of your muffin. I always do a half and half blend of flours in my low-fat

2. Increase the brown sugar to 3/4 cup packed dark brown sugar. The current levels of brown sugar are way too low in this recipe which equals no taste.

3. Use 1 cup lowfat buttermilk instead of 1 cup skimmed milk. Buttermilk will give the muffin a creamier texture and a more heightened taste.

4. Use 1 cup unsweetened applesauce instead of 1/2 mashed bananas. Or, you can use 1/2 cup unsweetened applesauce and 1/2 cup mashed bananas. Bananas used alone makes a muffin bounce like a rubber ball. Applesauce will add moisture to your recipe.

5. Instead of 1/2 cup egg beaters-try to get a least 1 egg in your recipe

(when divided by the number of servings the fat and cholesterol will be minuscule), plus 2 egg whites. (1/2 cup egg beaters= 2 eggs ??? I cant remember) I do not like to use egg beaters.....Egg yolks contain a wonderful emulsifier which gives a baked good a creamy texture. At least one egg yolk will do the trick.

6. This youll have to test, but I would add in 2 teaspoons baking powder and 1/2 teaspoon baking soda instead of 3 tsp baking powder. The texture will improve dramatically.

7. Definitely add in the blueberries or any frozen or dried fruit or even chocolate chips for interest. You can also add in flax seeds. You may have to add in a bit 1 - 2 TBSPS or more of applesauce if the mixture is too thick. (Muffin mixtures are often thick, so be careful not to make a mushy batter).

8. I would increase the spices and flavorings. They seem to be low for the amount of flour in the recipe. I would add in a total of: 1- 2 TBSP orange peel, 11/2 teaspoons ground cinnamon, 1 teaspoon ground ginger or 1 TBSP finely chopped crystallized ginger, and 1/4 - 1/2 teaspoons freshly ground nutmeg. Even all-spice can be used.

9. I developed successful mixing methods over the years for low-fat recipes, which are described in my book. The mixing methods used in your recipe will create a dry and flavorless muffin. My mixing methods increase the air in the muffin which gives you a better taste and texture, and a successful outcome every time:
My New Classic Mixing Method is as follows: Combine the dry ingredients in one bowl. Combine the wet AND sugar ingredients in another bowl. Beat until FROTHY and full of bubbles. Make a well in the center of the dry ingredients and add in the wet ingredients. Gently mix the ingredients in an almost folding action-add the blueberries when the mixture is almost mixed together, and gently combine. There may be a few wisps of flour remaining and there may be lumps-its ok. (dont count 20 strokes-its too much). DO NOT OVERMIX.

The oven may be too hot which equals dry and no taste. Low-fat baked goods are more sensitive to high temperatures. Id try baking them at 350. Most quick breads and muffins are baked at 350. The baking time will probably increase to 30 mins or so, but youll get a much more tender texture which equals great taste. DO NOT OVERBAKE.

The toothpick test does not work with low-fat baking recipes. Bake the muffins until they make a slight hollow sound when thumped on their tops or spring back when lightly touched on their tops. Remove from oven immediately, and take muffins out of the tin after 10 minutes. Do not leave them in the muffin tins because theyll continue to bake.

Let me know if this works. I think now you will have a great tasting low-fat muffin !!!

I would test 1 1/2 teaspoons baking powder with 1/2 tsp baking soda before testing the recipe with 2 tsp baking powder and 1/2 tsp baking soda, as I

our list. Sarah is an author of low fat cookbooks and helped me take the fat out and leave the flavor in these muffins.

All I can say is WOW!!! I used Sarah Phillips suggestions and re-vamped my muffin recipe. The result was the most perfect low-fat muffin that I would put up against any full-fat version. I am thrilled (it doesnt take much to make me happy).

all get to try this recipe and enjoy it as much as I do.

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