Tuesday, May 12, 2009

Mini Blueberry Muffins


2 1/4 c All-Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Salt
2 Large Eggs
3/4 cup Lowfat Milk
2/3 cup Vegetable Oil (try Smart Balance)
1 1/4 cup Sugar
1 tsp Vanilla Extract
1 cup Blueberries (fresh or frozen)

Preheat oven to 375F. Mist 2 24-cup miniature muffin tins with cooking spray. In a bowl, mix flour, baking powder, cinnamon and salt. In a separate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries. Spoon batter into muffin tins so they are 3/4 full. Bake until toothpick inserted in center of muffin comes out clean, about 15-20 minutes. Let cool on wire rack for 5 minutes. Remove from tins.