Despite the fact that I’m eating much better lately, I still do have a sweet tooth and a strange desire to bake. Call it kitchen therapy. The act of stirring ingredients, experimenting with different flavors, and smelling my homemade treats heating up in the oven relaxes me and makes me happy unlike anything else.
Last week, I made some blueberry crumble bars using some blueberry pie filling, which got me craving blueberries. I began to wonder if I could make a light blueberry muffin, and after the success of my pumpkin muffins a few weeks ago, I was eager to try making muffins with applesauce. I grabbed a white cake mix, some berry applesauce, an egg white, and some frozen blueberries and crossed my fingers.
Not only did they smell delicious while they were baking, but they tasted incredible. I plugged the ingredients into my Weight Watchers recipe builder to see how they stacked up for Weight Watchers PointsPlus, and was thrilled that one mini muffin was less than a point. When I found that out, I popped 2 more in my mouth. For those of you not on Weight Watchers, what this basically means is that each mini muffin is low in fat. Of course, there’s still sugar and carbs in the cake mix, but by using applesauce instead of oil or butter and an egg white instead of a whole egg, you can cut back on a lot of the “bad” things.
- 1 white cake mix
- 1 egg white
- 1 cup berry applesauce
- 1 cup frozen or fresh blueberries
- Line mini cupcake tin with paper liners. Preheat oven to 350°.
- Mix cake mix, egg white, and applesauce in a medium bowl until the cake mix is wet. Fold in blueberries.
- Scoop a spoonful of batter into each mini cupcake cup (I filled to just below the top). Bake for 12-15 minutes, or until middle of muffin is set (you can use a toothpick inserted in the center to see if the batter is cooked through).
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