|Nonstick spray coating||1|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Egg white||1 , slightly beaten|
|Skim milk||3⁄4 Cup (12 tbs)|
|Cooking oil||3 Tablespoon|
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1 Tablespoon|
|Blueberries||3⁄4 Cup (12 tbs) (Fresh Or Frozen)|
Spray twelve 2 1/2-inch muffin cups with nonstick coating; set aside.
In a medium mixing bowl stir together the flour, 1/3 cup sugar, baking powder and salt.
Make a well in the center. In another mixing bowl stir together the egg white, milk, cooking oil, orange peel and orange juice.
Add all at once to the flour mixture.
Stir just till mixture is moistened but still slightly lumpy.
Gently fold in blueberries.
Fill prepared muffin cups 2/3 full.
Bake in a 375° oven for 20 to 25 minutes or till tops are golden.
Remove muffins from pans.