Plump blueberries make these orange-accented muffins scrumptious. Serve them plain or with a dab of honey.

Ingredients:
Nonstick cooking spray
1-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 egg whites
2/3 cup orange juice
2 tablespoons cooking oil
1 teaspoon vanilla
1 cup fresh or frozen blueberries

Directions:
Lightly coat thirty-six 1-3/4-inch muffin pans with nonstick cooking spray; set aside.

In a medium bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another bowl, stir together egg whites, orange juice, oil, and vanilla.

Add egg white mixture all at once to flour mixture; sitr just until moistened. Fold in blueberries. Spoon into prepared muffin cups, filling each about 2/3 full. Bake in a 400 degree oven for 15 to 18 minutes or until golden and toothpick inserted into centers comes out clean.

Cool in pans on wire racks for 5 minutes; remove from pans. Serve warm. Makes 36.

Nutritional facts per serving:
Calories: 35, total fat: 1 g, saturated fat: 0 g, cholesterol: 0 mg, sodium: 36 mg, carbohydrate: 6 g, fiber: 0 g, protein: 1 g

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