BLUEBERRY APPLESAUCE MUFFINS.
| 1 ¾ cup TC Multi-baking mix | ½ cup applesauce |
| 2 t baking powder | ¼ cup non-dairy creamer |
| ½ t baking soda | ½ cup dark corn syrup |
| ½ t salt | 1/2 cup blueberries |
| 2 t egg replacer | |
| ¼ cup oil | |
| 1 t vanilla extract |
MIXING INSTRUCTION
In medium bowl, sift together baking mix, baking powder, soda and salt. In a separate bowl, beat together egg replacer, oil, vanilla extract, applesauce, non-dairy creamer and corn syrup. Mix together with dry mixture and stir until smooth. Fold in blueberries. Spoon batter into greased muffin tins or cup liners.
BAKING INSTRUCTION
Heat the oven to 375°F. Bake for 20 – 25 minutes until the muffins are golden brown. Allow cooling in the pan for 5 to 10 minutes before transferring to cooling rack.
Recipe yields 12 muffins.
NUTRITIONAL ANALYSIS OF THE BATTER
| PROTEIN (gms) | METHIONINE (mg) | PHENYLALANINE (mg) | LEUCINE (mg) | CALORIES | |
| per recipe | 1.39 | 22 | 44 | 90 | 1743 |
| per serving | 0.12 | 1.8 | 3.7 | 7.5 | 132 |