Blueberry Orange Muffins
2 cups (240 g) whole-wheat pastry flour
1/2 cup (96 g) Sucanat
1 tablespoon (12 g) baking powder
1/4 teaspoon fine sea salt
1/4 cup plus 2 tablespoons (92 g) unsweetened applesauce
3/4 cup (180 ml) fresh orange juice
1/4 cup plus 1 tablespoon (75 ml) canola oil
1 cup (145 g) fresh blueberries
Preheat oven to 375°F (190°C, or gas mark 5). Line a standard muffin tin with paper liners.
In a large bowl, whisk flour, Sucanat, baking powder, and salt.
In a medium bowl, whisk applesauce, juice, and oil.
Fold wet ingredients into dry, being careful not to over mix. Fold in blueberries.
Divide batter equally into muffin cups.
Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack.
Yield: 12 muffins