Mandarin Blueberry Muffins

Today was a muffin baking day at my house, and I baked up a batch of these yummy, fruity Mandarin Blueberry Muffins. This recipe uses very little sugar and no oil, but it is big on flavor.

Mandarin Blueberry Muffins
1 3/4 cups whole wheat flour
3/4 cup oat bran
1/3 cup sugar
1 tablespoon baking powder
1 (11 ounce) can mandarin orange segments, undrained
2 egg whites
1 teaspoon vanilla or almond extract
3/4 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. Prepare a 12 cup muffin pan by spraying with nonstick cooking spray or use paper liners. In a large bowl, combine the flour, oat bran, sugar, and baking powder; stir to mix well. Crush the orange segments slightly and add the oranges and their syrup, egg whites, and extract to the flour mixture; stir just until the dry ingredients are moistened. Fold in blueberries. Spoon into prepared muffin cups and bake for 15 – 18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan.

The batter is stiff because there is no oil. The egg whites and juice from the mandarin oranges provide the moisture.

Remove from pan and continue cooling on a wire rack.