Blueberry Muffins (Mark And Mary's Moist) Recipe

• 2 x Egg Whites
• 3/4 c. Sugar
• 1/2 c. Applesauce
• 1/2 c. Skim Lowfat milk
• 1 Tbsp. Maple Syrup
• 1 tsp Vanilla
• 2 c. Flour
• 1 Tbsp. Baking Pwdr
• 1/2 tsp Salt
• 1 1/4 c. Blueberries, Frzn or possibly fresh, wild Maine (used 1 1/2 C)

1. Set the oven to 375 degrees.
2. Thoroughly grease a muffin tray with 12 large muffin c. and set aside till ready to use (I just use a nonstick muffin pan).
3. In the bowl of an electric mixer, beat the egg whites till frothy.
4. Add in the sugar and beat for 1 minute.
5. Stir in the applesauce, lowfat milk, maple syrup and vanilla.
6. Add in the flour, baking pwdr and salt and mix just till the dry ingredients are moistened.
7. Gently mix in the blueberries.
8. Spoon the batter into the greased muffin c. and bake in the preheated oven for 20 - 25 min or possibly till golden brown and the center springs back when gently pressed.
9. Remove the muffins from the oven and set on a metal cooling rack for 10 - 20 min.
10. Using a knife, cut around each muffing and gently ease them out of the pan, making sure they do not fall aparat (these need to be cold to remove from the pan).
11. (I use a small plastic knife since my pan is nonstick, they are easy to take out when lukewarm).
12. Set on the cooling rack.
13. Makes 12 muffins.
14. This is yet another blueberry muffin recipe but a really great one.
15. These come out like the fluffy soft ones you buy in the stores :-)
16. These are REALLY GOOD!
17. - Reggie

egg whites, sugar, applesauce, milk, maple syrup, vanilla, flour, baking pwdr, salt, blueberries

Taken from cookeatshare.com/recipes/blueberry-muffins-mark-and-mary-s-moist-88172 (may not work)