Blueberry Muffins - cooking recipe

Ingredients

1 cup whole wheat flour
1 cup white flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup liquid egg substitute (e.g. EggBeaters) or 2 egg whites
1 cup skim milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1 cup frozen blueberries
for topping
1 tablespoon sugar
1/2 teaspoon cinnamon

Preparation

Preheat oven to 375 degrees F.
Spray muffin pan with nonstick spray.
In a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon.
Stir.
In a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla.
Whisk until smooth.
Add to dry ingredients.
Stir with a fork just until batter is blended; do not overmix.
Gently stir in blueberries.
Spoon batter into muffin cups.
Mix 1 T sugar and 1/2 tsp cinnamon.
Sprinkle cinnamon-sugar mixture over each muffin.
Bake until muffins spring back when touched lightly and tops are golden, about 15 minutes.
Cool in pan 5 minutes, then remove and serve warm.