Muffins, Blueberry

* Exported from MasterCook II *

MUFFINS, BLUEBERRY

Recipe By : GREAT GOOD FOOD by Julee Russo
Serving Size : 22 Preparation Time :0:45
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/4 cup canola oil
2 teaspoons lemon zest -- minced
1/4 cup Egg Beaters® 99% egg substitute
2 whole egg whites -- beaten
1 cup fat free blend
2 1/2 teaspoons vanilla
2 teaspoons lemon juice
2 cups flour, all-purpose
1 tablespoon baking powder
2 cups blueberries
24 pieces muffin cups

Preheat oven to 350.

In a large bowl, cream the sugar, oil and zest. Add the Egg Beaters and
eggs white and mix completely. Add the Fat Free Blend and combine well.
Add the vanilla and lemon juice.

Slowly add the flour and baking powder...stirring until completely blended.

Add berries and gently mix until the berries are somewhat blended -- do not
over mix and break up the berries.

Place paper cups in muffin tins and fill the cups 3/4 full with batter.

Bake 25 minutes.

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NOTES : Note: To make Fat-Free Blend: Place equal parts fat-free cottage
cheese and fat-free yogurt in a blender and zap until smooth.