Blueberry Muffins
Contributed by Diane S.
Source: Healthy Meals in Minutes

Makes 12 muffins

1 cup all purpose flour
1 cup whole wheat flour
1/4 cup granulated sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 egg white
1 cup buttermilk**
1 1/2 tablespoons vegetable oil
1 1/4 cups fresh blueberries

Preheat oven to 375F.  Spray a 12 cup muffin pan with cooking spray or
line with paper liners.  Set aside.

In a medium bowl, combine all purpose flour, whole wheat flour, sugar,
baking powder, baking soda, and spices. Mix well.

In a small bowl, whisk together egg white, buttermilk and oil.  Add
buttermilk mixture to flour mixture; stir just until combined.  Fold in
blueberries.

Divide batter among prepared muffin cups, filling each about two-thirds
full.   Bake muffin until tops are lightly golden, about 20 minutes.
Place pan on a wire rack and cool slightly.  Turn muffin out onto racks
and cool completely.


**Buttermilk:  Mix 1/2 cup skim milk with two tsp of vinegar or lemon
juice and let set for 10 minutes.

123 calories per serving (17% from fat), 22 g carbohydrates, 3 g
protein, 137 mg sodium, 2 g fat, 1 mg cholesterol