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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup fresh or frozen blueberries, thawed and drained |
3/4 cup fat-free milk |
1/2 cup sugar |
1/4 cup vegetable oil |
2 teaspoons grated lemon rind |
1 teaspoon vanilla extract |
2 egg whites |
vegetable cooking spray |
Directions:
1. Combine first 3 ingredients in a large mixing bowl; add blueberries, and gently toss to coat. Make a well in center of mixture.
2. Stir together milk, sugar, and next 3 ingredients; add to dry ingredients, stirring just until moistened.
3. Beat egg whites at medium speed with an electric mixer 1 minute or until soft peaks form; fold into batter. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
4. Bake at 350° for 20 to 25 minutes or until done.
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