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
- Preheat oven to 400°F
(205°C).
- 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.
- 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.
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