Blueberry Muffins

• Cooking spray (if not using paper bake cups)
• 1 3/4 cups all-purpose flour
• 1/3 cup sugar and 1 teaspoon sugar, divided use
• 2 1/2 teaspoons baking powder
• 1/2 cup fat-free milk
• 1/4 cup egg substitute or 2 large egg whites
• 1/4 cup unsweetened applesauce
• 1 tablespoon canola or corn oil
• 1 teaspoon grated lemon zest
• 1 cup fresh or frozen blueberries (dont thaw if frozen)

1. Preheat the oven to 400F.
2. Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups.
3. Set aside.
4. In a large bowl, stir together the flour, 1/3 cup sugar, and the baking powder.
5. In a small bowl, whisk together the milk, egg substitute, applesauce, oil, and lemon zest.
6. Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible.
7. Dont overmix; the batter should be slightly lumpy.
8. With a rubber scraper, carefully fold in the blueberries.
9. Pour about 1/4 cup batter into each muffin cup.
10. Sprinkle with the remaining 1 teaspoon sugar.
11. Bake for 20 to 22 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
12. (Per serving)
13. Calories: 115
14. Total fat: 1.5g
15. Saturated: 0.0g
16. Trans: 0.0g
17. Polyunsaturated: 0.5g
18. Monounsaturated: 1.0g
19. Cholesterol: 0mg
20. Sodium: 99mg
21. Carbohydrates: 23g
22. Fiber: 1g
23. Sugars: 8g
24. Protein: 3g
25. Calcium: 68mg
26. Potassium: 56mg
27. 1 1/2 starch

cooking spray, flour, sugar, baking powder, milk, egg substitute, unsweetened applesauce, corn oil, lemon zest, blueberries

Taken from www.epicurious.com/recipes/food/views/blueberry-muffins-391955 (may not work)