Cinnamon-Blueberry Muffins

• 2 cups flour
• 1/3 cup sugar
• 1 Tbsp. baking powder
• 1/2 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1/4 cup cholesterol-free egg product
• 1 cup fat-free milk
• 1/3 cup plus 1 Tbsp. margarine or butter, melted divided
• 3/4 cup fresh or frozen blueberries Whole Foods 3 For $10.00 thru 02/09

1. Mix flour, sugar, baking powder and lemon peel in large bowl; set aside.
2. Blend egg substitute, milk and 1/3 cup melted margarine or butter.
3. Stir into dry ingredients just until blended; gently stir in blueberries.
4. Fill 12 greased 2-1/2-inch muffin-pan cups.
5. Bake at 400F for 15 to 18 minutes or until done.
6. Dip tops of warm muffins in remaining melted margarine or butter.
7. Serve warm.

flour, sugar, baking powder, lemon zest, cholesterolfree egg, milk, margarine

Taken from www.kraftrecipes.com/recipes/cinnamon-blueberry-muffins-54710.aspx (may not work)