This cinnamon-blueberry muffin recipe uses egg substitute.

Cinnamon-Blueberry Muffins

2 cups all-purpose flour
1/3 cup granulated sugar, plus 2 tablespoons - divided use
1 tablespoon baking powder
1/2 teaspoon grated lemon peel
1/4 cup egg substitute
1 cup skim milk
1/3 cup margarine, plus 1 tablespoon - divided use
3/4 cup blueberries, cleaned
1/4 teaspoon ground cinnamon

1. Preheat oven to 400°F (205°C).
2. Mix flour, 1/3 cup sugar, baking powder and lemon peel in large bowl; set aside. Blend egg substitute, milk and 1/3 cup melted margarine. Stir into dry ingredients just until blended; gently stir in blueberries. Fill 12 greased 2 1/2-inch muffin-pan cups.
3. Bake 15 to 18 minutes or until done. Dip tops of warm muffins in remaining melted margarine, then in cinnamon topping if desired. Serve warm.

Makes 1 dozen muffins.