Name: Wild Blueberry Gingered Lemon Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 cups cake flour; 2 tablespoons baking powder; 2 teaspoons baking soda (1/2 teaspoon salt); 2 cups low-fat buttermilk; 1 1/2 cups 12 oz egg substitute; 1 1/2 cups Granulated sugar; 1/2 cup canola oil (4 cups Wild Blueberries); 1/3 cup 3 oz crystallized ginger, chopped; 2 tablespoons lemon zest; 1/3 cup Granulated sugar

Wild Blueberry Gingered Lemon Muffins

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

6 cups cake flour
2 tablespoons baking powder
2 teaspoons baking soda 1/2 teaspoon salt
2 cups low-fat buttermilk
1 1/2 cups 12 oz egg substitute
1 1/2 cups Granulated sugar
1/2 cup canola oil 4 cups Wild Blueberries
1/3 cup 3 oz crystallized ginger, chopped
2 tablespoons lemon zest
1/3 cup Granulated sugar

Instructions

Preparation

1 In bowl combine flour, baking powder, baking soda and salt; reserve.2 In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest.3 Scoop 1/4-cup batter into each greased 1/3-cup muffin tin.4 Sprinkle each muffin with sugar. Bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch.
Source: Wild Blueberry Association of North America