MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mark & Mary's Moist Blueberry Muffins
 Categories: Cakes, Snacks, Fruits
      Yield: 12 Servings
 
      2    Egg whites
    3/4 c  Sugar
    1/2 c  Applesauce
    1/2 c  Milk
      1 tb Maple syrup
      1 ts Vanilla
      2 c  Flour
      1 tb Baking powder
    1/2 ts Salt
  1 1/4 c  Wild Maine blueberries
 
  Set the oven to 375°F/190°C.
  
  Thoroughly grease a muffin tray with 12 large muffin
  cups and set aside until ready to use (I just use a
  nonstick muffin pan).
  
  In the bowl of an electric mixer, beat the egg whites
  until frothy. Add the sugar and beat for 1 minute. Stir
  in the applesauce, milk, maple syrup and vanilla.
  
  Add the flour, baking powder and salt and mix just until
  the dry ingredients are moistened. Gently fold in the
  blueberries. Spoon the batter into the greased muffin
  cups and bake in the preheated oven for 20 - 25 minutes
  or until golden and the center springs back when gently
  pressed.
  
  Remove the muffins from the oven and set on a metal
  cooling rack for 10 - 20 minutes. Using a knife, cut
  around each muffing and gently ease them out of the pan,
  making sure they don't fall aparat (these need to be
  cool to remove from the pan). (I use a small plastic
  knife since my pan is nonstick, they are easy to take
  out when lukewarm). Set on the cooling rack.
  
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