These blueberry citrus mini loaves are bursting with plump blueberries and their healthful nutrients and delicious flavor. Blueberries boast antioxidants that protect against cancer, heart disease and the effects of aging.
1 cup all purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1/4 cup canola oil
1 tablespoon grated orange peel
1/2 cup fresh or frozen blueberries
1/4 cup chopped pecans
In a large bowl, combine the flours, sugar, salt and baking soda. In a small bowl, whisk the egg, orange juice, oil and orange peel. Stir into dry ingredients just until moistened. Fold in blueberries and pecans.
Transfer to two 5-3/4-inch by 3-inch x 2-inch loaf pans coated with non-stick cooking spray. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Yield: 2 mini loaves
Serving size: 1/6th of one loaf
Calories: 189; Fat: 7g; Cholesterol: 18mg; Sodium: 157mg; Carbohydrates: 29g; Protein: 3g; Fiber: 2g
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