Name: Blueberry Muffins
Ingredients: 1 c Blueberries; 1 c Ww pastry flour; 1/2 ts Salt; 1/2 ts Cinnamon; 1/2 c Wheat germ (I was out and used oat bran and it worked fine); 3 tb Applesauce; 1/4 c Brown sugar or Sucanat Egg replacer equal to one egg; 3/4 c Lite soymilk; 1 3/4 ts Baking powder

When a ruler uses his authority for purposes just the reverse of those for which it was delegated to him, when he evidently encroaches on the natural and constitutional rights of the subject, when he tramples on those laws which were made, at once to limit his power, and defend the people, in such cases they are not obliged to obey him. They are guilty of impiety against God; and of injustice to themselves, and the community of which they are members if they do (Jason Haven, 1769).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

1	c	Blueberries
1	c	Ww pastry flour
1/2	ts	Salt
1/2	ts	Cinnamon
1/2	c	Wheat germ (I was out and used oat bran and it worked fine)
3	tb	Applesauce
1/4	c	Brown sugar or Sucanat Egg replacer equal to one egg
3/4	c	Lite soymilk
1 3/4	ts	Baking powder

INSTRUCTIONS

Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
Wash and drain berries. In a bowl mix all ingredients together except for
blueberries and baking powder. When well mixed, add remaining ingredients
and mix again. Spoon into muffin cups and bake for 15 to 20 minutes.
Note: When doubling the recipe, I have to bake them for close to 25
minutes.
Adapted from Laurel's Bread Book
From:    tara@starburst.umd.edu (Tara McDermott). Fatfree Digest [Volume 8
Issue 54] June 15, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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