Fat-Free Blueberry Muffins
2 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
4 egg whites
1 1/4 cups skim milk
1 cup fresh or frozen blueberries (thawed if frozen)
Preheat oven to 400 degrees.
Spray 12 2- to 2 1/2-inch muffin pan cups.
Into large bowl, combine the flour, baking soda, baking powder and salt.
Mix and set aside.
In a medium-size bowl beat the egg whites, sugar and milk together.
Add egg mixture into dry mixture.
With wooden spoon combine until thoroughly mixed.
(The mixture should be slightly lumpy).
Gently fold the blueberries into the batter.
Spoon the batter into the prepared muffin cups and fill about 2/3 of the way to the top.
Bake for 18 to 22 minutes.
Makes 11-14 muffins.