Sugarless Blueberry Muffins
1 1/3 cups all-purpose flour
½ teaspoon salt, if desired
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs or equivalent egg substitute
¼ cup vegetable oil or applesauce
3/4 cup orange juice
1 teaspoon grated orange or lemon rind
1 cup blueberries, rinsed, drained and lightly tossed with 2 teaspoons flour
1. In a large mixing bowl, sift or stir together the flour, salt, baking powder, cinnamon and nutmeg.
2. Preheat oven to 400 degrees.
3. In a small bowl, beat the eggs lightly, add the oil, orange juice, and grated rind, and add this mixture to the flour mixture. Before the flour and liquid ingredients are fully combined, fold in the blueberries, stirring gently.
4. Fill 12 or more well-greased muffin tins about two-thirds full with the batter. Bake the muffins for 20 to 25 minutes.
Yield: 12 to 18 muffins.
Exchanges for 12 muffins (made with 2 eggs, ¼ c applesauce)
½ starch, ½ meat, ½ fruit