Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup fat-free plain Greek OLYMPUS yogurt
1/2 cup orange juice
1/3 cup unsweetened applesauce
2 large egg whites
1 large egg
4 teaspoons grated orange zest
1 cup fresh blueberries or frozen unsweetened blueberries, unthawed
Preparation
Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk OLYMPUS yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
