Muffins, blueberry

Yield: 22 Servings

Measure Ingredient
2 cups Sugar
¼ cup Canola oil
2 teaspoons Lemon zest -- minced
¼ cup Egg Beaters=AE 99% egg
Substitute
2 Whole egg whites -- beaten
1 cup Fat free blend ** see note
2½ teaspoon Vanilla
2 teaspoons Lemon juice
2 cups Flour, all-purpose
1 tablespoon Baking powder
2 cups Blueberries
24 Pieces muffin c

Preheat oven to 350.

In a large bowl, cream the sugar, oil and zest. Add the Egg Beaters and eggs white and mix completely. Add the Fat Free Blend and combine well.

Add the vanilla and lemon juice.

Slowly add the flour and baking powder...stirring until completely blended.

Add berries and gently mix until the berries are somewhat blended -- do not over mix and break up the berries.

Place paper c in muffin tins and fill the c ¾ full with batter.

Bake 25 minutes.

Posted to EAT-L Digest - 17 Jun Date: Mon, 17 Jun 1996 08:26:30 -0500 From: Sharon <jouet@...>

Recipe By : GREAT GOOD FOOD by Julee Russo

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