Serves: 12
Total Calories: 119

1 3/4 cups plus 2 tsp. flour
1 cup blueberries, picked over and rinsed
1 tablespoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs or 1/2 cup egg substitute
1/4 cup vegetable oil
3/4 cup orange juice
1 teaspoon lemon or orange rind, grated

1. Lightly coat the blueberries with 2 teaspoons flour. (You can shake the flour and berries together in a paper bag.)

2. In a large bowl, mix together the 1 3/4 cups flour, baking powder, nutmeg and cinnamon.

3. In a large bowl, beat the eggs and egg substitute lightly. Add oil, orange juice, and grated rind.

4. Add the liquid to dry mixture, and stir a few times gently.

5. Before the two mixtures are fully combined, add berried and lemon rind.

6. Spoon into muffin cups coated with nonstick vegetable spray, filling each cup about two-thirds full.

7. Bake at 400°F for 20-25 minutes.

EXCHANGES
1 Starch/Bread
1 Fat

NUTRITION FACTS
Calories 140
Total Fat 6 grams
Saturated Fat 1 gram
Cholesterol 45 milligrams (with egg substitute 0 milligrams)
Sodium 95 milligrams (with egg substitute 106 milligrams)
Total Carbohydrate 19 grams
Dietary Fiber 1 gram
Protein 3 grams

Nutritional Facts:

Serves: 12
Total Calories: 119
Calories from Fat: 44

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