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Fat-free Blueberry Muffins-not Your Momma’s Muffins

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CATEGORY CUISINE TAG YIELD
Eggs Vegetarian Fat free, Muffins 12 Servings

INGREDIENTS

1 c Non-fat plain yogurt
1/2 c Eggbeaters, or other egg
substitute
1/2 c Sugar
1/2 c Orange or apple juice
2 c White flour
2 t Baking powder
1 t Baking soda
1/2 t Salt
1 1/2 c Fresh or frozen blueberries

INSTRUCTIONS

Heat oven to 375 degrees, coat 12-cup muffin tin with non-stick spray
or use paper muffin cups.  Using electric mixer, blend yogurt, egg
beaters, sugar, and juice.  Sift together flour, baking powder, baking
soda, and salt and add to  yogurt mixture.  Gently stir in blueberries
(or raspberries).  Fill muffin cups with batter, to just below the tops
of the cups.  Bake at 375° for 22-25 minutes, or until toothpick
inserted comes  out clean. Remove from oven. Leave muffins in tin for
10-15 minutes  to firm, then serve. Makes 12 muffins.  from
http://www.europa.com/~tgt/meatless.htm  Posted to Kitmailbox 8/98 by
JoAnn Pellegrino NOTES  : Fat-free muffins do not keep well - eat warm
from the oven.  Vegetarians: watch-out for gelatin in the yogurt!
Recipe by: Auntie Woof's Vegetarian & Bread Recipes  Posted to
KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com>  on Aug 24,
1998, converted by MM_Buster v2.0l.

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