Blueberry Muffins
1 3/4 cup flour
6 Tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large egg whites — slightly beaten
3/4 cup skim milk
1/3 cup canola oil
3/4 cup blueberries
1/2 teaspoon vanilla
Preheat oven to 400 degrees F. Stir together flour, sugar, baking powder and salt. Make a well in the center. Set aside.
In a separate bowl, combine the egg, milk, vanilla and oil. Add egg mixture, all at once, to the flour mixture. Stir until just moistened. The batter will be lumpy. Stirring all the lumps out will make a tough muffin. Carefully fold in the blueberries.
PAM muffin cups or line with baking paper cups; fill each 2/3 full. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans.
These are great warm or for breakfast the next day at room temperature. You can use fresh or frozen blue berries.
NI: Calories 158; Fat 6; Fiber 1
3 Points
Serving Size: 12
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