Blueberry Streusel Muffins Recipe

• 1 3/4 c. All purpose flour
• 1/2 c. Sugar
• 2 1/2 tsp Baking pwdr
• 2 tsp Grated lemon rind
• 1/4 tsp Salt
• 1/4 c. Cholesterol Free Egg Product
• 3/4 c. Skim lowfat milk
• 1/4 c. Vegetable oil
• 1 c. Fresh or possibly frzn blueberries, thawed and dry
• 1 Tbsp. All-purpose flour
• 1 Tbsp. Sugar Vegetable cooking spray
• 1/4 c. Sugar
• 2 1/2 Tbsp. All-purpose flour
• 1/2 tsp Grnd cinnamon
• 2 tsp Reduced-calorie margarine

1. Combine first 5 ingredients in a large bowl; make a well in center of mix.
2. Combine egg product, lowfat milk, and oil; add in to dry ingredients, stirring till just moistened.
3. Combine blueberries, 1 Tbsp.
4. flour, and 1 Tbsp.
5. sugar, tossing gently.
6. Fold into batter.
7. Spoon into muffin pans coated with cooking spray, filling two-thirds full.
8. Combine 1/4 c. sugar, 2 1/2 Tbsp.
9. flour, and cinnamon; cut in margarine with pastry blender till mix resembles coarse meal.
10. Sprinkle proportionately over batter.
11. Bake at 400 for 20 to 25 min or possibly till golden brown.
12. Remove from pans immediately.
13. Yield: 16 muffins (25% of calories from fat.)
14. Fat 4 (g)

flour, sugar, baking pwdr, lemon rind, salt, egg, milk, vegetable oil, blueberries, allpurpose, sugar, sugar, allpurpose, cinnamon, margarine

Taken from cookeatshare.com/recipes/blueberry-streusel-muffins-88399 (may not work)