Wild Blueberry Gingered Lemon Muffins

Ingredients

• 6 cups cake flour
• 2 tablespoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups low-fat buttermilk
• 1 1/2 cups (12 oz) egg substitute
• 1 1/2 cups granulated sugar
• 1/2 cup canola oil
• 4 cups Wild Blueberries
• 1/3 cup (3 oz) crystallized ginger, chopped
• 2 tablespoons lemon zest
• 1/3 cup granulated sugar

Preparation

In bowl combine flour, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest. Scoop 1/4-cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar. Bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch. Serve warm. Yields approximately 36 muffins.

Nutritional Information per Serving
166 calories per muffin; 20% calories from fat