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    Blueberry: Fresh Blueberry Muffins

    Source of Recipe

    Krystine's Healthy Gourmet Bakery Cookbook

    List of Ingredients

    2 cups fresh blueberries
    2 cups flour
    4 teaspoons baking powder
    1 cup fructose or table sugar
    1/3 cup butter, softened
    1/4 cup egg whites or egg substitute
    1 cup skim milk

    Recipe

    Preheat oven to 375�F. Line a 12 cup muffin pan with paper liners. In a small bowl, coat fresh blueberries by lightly tossing them with 2 tbl. of the flour, then set aside. In a large bowl, sift together remaining flour, baking powder and sugar. Add softened butter and cut in with pastry blender until crumbly. Add egg and milk, stirring until blended. Fold in blueberries. Spoon batter into paper lined muffin tins. Bake about 35-45 minutes or until a toothpick inserted in muffin centers comes out clean. Turn muffins out onto wire rack to cool.

 

 

 


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