Low-Fat Blueberry Muffins - cooking recipe

Ingredients

3 egg whites
1 c. skim milk
1/2 c. canola oil
3 c. flour
1 c. sugar
4 tsp. baking powder
1 tsp. salt
2 c. blueberries, rinse and pat dry on paper towels

Preparation

Beat egg whites with a fork.
Stir in milk and oil.
Blend dry ingredients; stir into egg mixture just until flour is moistened. Add berries.
Batter should be thick and lumpy.
Do not overmix. Pour into cupcake papers in muffin pans.
Bake at 350\u00b0 for about 20 minutes.