Cinnamon Blueberry Muffins
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Egg beaters||1⁄4 Cup (4 tbs)|
|Fleischmann's margarine||6 1⁄2 Tablespoon, melted, divided|
|Blueberries/Cranberries||3⁄4 Cup (12 tbs) (Fresh Or Frozen)|
|Cinnamon topping||1⁄2 Cup (8 tbs)|
In large bowl, combine flour, sugar, baking powder and lemon peel; set aside.
In medium bowl, combine milk, Egg Beaters and 1/3 cup melted margarine.
Stir into flour mixture just until moistened; gently stir in blueberries or cranberries.
Spoon batter into 12 lightly greased 2 1/2-inch muffin-pan cups.
Bake at 400°F for 15 to 18 minutes or until lightly browned.
Dip tops of warm muffins in remaining melted margarine, then in Cinnamon Topping.