Blueberry Muffins

• 1 cup whole wheat flour
• 1 cup white flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 cup liquid egg substitute (e.g. EggBeaters) or 2 egg whites
• 1 cup skim milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1 cup frozen blueberries
• for topping
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

1. Preheat oven to 375 degrees F.
2. Spray muffin pan with nonstick spray.
3. In a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon.
4. Stir.
5. In a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla.
6. Whisk until smooth.
7. Add to dry ingredients.
8. Stir with a fork just until batter is blended; do not overmix.
9. Gently stir in blueberries.
10. Spoon batter into muffin cups.
11. Mix 1 T sugar and 1/2 tsp cinnamon.
12. Sprinkle cinnamon-sugar mixture over each muffin.
13. Bake until muffins spring back when touched lightly and tops are golden, about 15 minutes.
14. Cool in pan 5 minutes, then remove and serve warm.

whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon, liquid egg substitute, milk, unsweetened applesauce, vanilla, frozen blueberries, topping, sugar, cinnamon

Taken from www.food.com/recipe/blueberry-muffins-54594 (may not work)