Lower-calorie blueberry muffins!

Ingredients (makes 12 muffins):

1/4 cup applesauce

3/4 cup white sugar

2 eggs

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

3/4 cup nonfat sour cream

1 cup fresh blueberries 

1. Preheat oven to 400 degrees Fahrenheit/200 degrees Celsius.

2. Line muffin pan with muffin liner thingies, or grease it.

3. Combine dry ingredients; combine wet ingredients; add wet ingredients to dry ingredients. :) Gently fold in blueberries last.

4. Spoon batter into lined/greased muffin pan. Should be about 3/4 full.

5. Place pan into preheated oven; bake for 12 to 15 minutes. Muffins should spring back when touched. Mine didn't come out looking golden-brown (a little whiter than usual, but they were done), so be sure to poke 'em and see!

These would be yummy heated up with cream cheese on 'em, or butter, or jam.....or plain.....hee-hee. I was debating whether or not to use Splenda, but I wanted to save my Splenda for when I really needed it, so if anyone tries it with Splenda, let me know how they turn out. :) I used a little less sugar than the recipe called for. Oh, and some nutrient information might be on the low side...computer estimate. Enjoy! Liz

Nutrition facts (serving = 1 muffin):

Calories 130

Calories from Fat 9  

Total Fat 1g (2 %)

 Saturated Fat 0.3g (1 %)

Cholesterol 35mg (12 %)

Sodium 80mg (3 %)

Potassium 84mg (2 %)

Total Carbohydrates 26.9g (9 %)

Dietary Fiber 0.7g (3 %)

Protein 3.5g (7 %) 

Sugars 14.2g 

Vitamin A 1 %

Vitamin C 3 %

Calcium 5 %

Iron 8 %

Thiamin 11 %  

Niacin 8 %  

Vitamin B6 1 %  

Magnesium 2 %  

Folate 14 %

Hey zimtsticker - the sourcream at penny markt is only 10% fat, which although not fat free is pretty low for sour cream (normal sourcream is about 40% or so i think).