*  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.