Low-Fat Blueberry Muffins



1+1/2 cups (375 ml) all-purpose flour

2 tsp (10 ml) baking powder

1/2 tsp (2 ml) salt

2 eggs

1/2 cup (125 ml) skim milk

2 Tbs (30 ml) vegetable oil

1/2 tsp (2 ml) vanilla extract

1 cup (250 ml) frozen blueberries, thawed and juices reserved



Combine the flour, baking powder, and salt in a mixing bowl. In a

separate bowl, beat together the eggs, milk, oil, vanilla, and about

1/2 cup (125 ml) of the reserved blueberry juice. Add this mixture

along with the blueberries to the dry ingredients and mix until

thoroughly combined. Fill muffin tins about 2/3 full with the batter

and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes

12 muffins.



Bon appetit from the Chef and staff at World Wide Recipes