Moist blueberry muffins

 
                          Moist blueberry muffins
 
 Recipe By     : Boston Globe, 11/9/94 (Aiko Pinkoski)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads: Quick & Muffins          Vegetarian
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    egg whites
      3/4  c             sugar
      1/2  c             applesauce
      1/2  c             skim milk
    1      Tbsp          maple syrup
    1      tsp           vanilla
    2      cups          flour
    1      Tbsp          baking powder
      1/2  tsp           salt
    1 1/4  cups          blueberries -- fresh or frozen
                         (wild Maine ) -- (I use about 1 1/2
                         cups)
 
 Set the oven to 375 degrees.
 Thoroughly grease a muffin tray with 12 large muffin cups and set
 aside until ready to use (I just use a nonstick muffin pan).
 
 In the bowl of an electric mixer, beat the egg whites until frothy.
 Add the sugar and beat for 1 minute.  Stir in the applesauce, milk,
 maple syrup and vanilla.  
 
 Add the flour, baking powder and salt and mix just until the dry 
 ingredients are moistened.  Gently fold in the blueberries.  Spoon the
 batter into the greased muffin cups and bake in the preheated oven for 
 20 - 25  minutes or until golden and the center springs back when
 gently pressed.  
 
 Remove the muffins from the oven and set on a metal cooling rack for
 10 - 20 minutes.  Using a knife, cut around each muffing and gently ease
 them out of the pan, making sure they don't fall aparat (these need to
 be cool to remove from the pan).  (I use a small plastic knife since
 my pan is nonstick, they are easy to take out when lukewarm).  Set
 on the cooling rack.  
 
 Makes 12 muffins.
 
 
 
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