Wonderful blueberry muffins with a twist - orange twist! Serve warm with butter.
Preheat oven to 400 degrees F (200 degrees C). Lightly coat muffin pans with nonstick cooking spray, set aside.
In a mixing bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center of flour mixture, set aside.
In a separate bowl, stir together egg whites, orange juice, oil and vanilla. Add egg white mixture all at once to the flour mixture; stir just until moistened. Fold in blueberries. Spoon into prepared muffin cups, filling each about 2/3 full.
Bake in preheated oven for 15 to 18 minutes, or until golden and toothpick inserted into centers comes out clean. Cool slightly before removing from pans. Serve warm with butter.
Per Serving: 117 calories; protein 2.5g; carbohydrates 20.5g; fat 2.5g; sodium 79.2mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.