Low-Fat Blueberry Muffins
Recipe By :Susan Voisin
Serving Size : 12 Preparation Time :0:30
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup sugar
1/2 tablespoon Ener-G Egg replacer -- MIXED WITH
2 tablespoons water
1/2 teaspoon vanilla
3/4 cup soy milk -- or rice milk
3/4 cup applesauce
2/3 cup blueberries -- fresh or frozen (measured then defrosted)
Preheat the oven to 400 degrees. Sift
the first 5 ingredients together, and then add all the wet ones. Mix
just until moistened. Fold in the blueberries and then fill muffin cups
(paper-lined or sprayed) full. Bake 20 minutes.
Yield:
"1 dozen"
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