Recipe#13201

Title: Blueberry Muffins 01

rec.food.recipes archive

Yield: 12 muffins
 3 Tbsp light margarine, melted
 3 1/2 Tbsp sugar
 1/4 cup fat-free egg substitute
 2 cup unbleached flour
 1 Tbsp baking powder
 1 cup milk
 1 cup blueberries
 Combine the margarine, sugar, and egg substitute in a large bowl.
 Into a medium bowl, sift the flour and baking powder. Alternately
 add the flour mixture and the milk to the egg mixture. Beat until
 the batter looks bubbly. Gently stir in the blueberries.
 Coat a 12-cup muffin pan with nonstick spray. Fill the muffin cups
 three-quarters full. Bake at 350F until a toothpick inserted in
 the center of a muffin comes clean, about 30 minutes.