SUGAR-FREE BLUEBERRY MUFFINS
1 cup blueberries, picked over and rinsed
1-3/4 cups plus 2 teaspoons all-purpose flour
1 tablespoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup canola oil
3/4 cup orange juice
1 teaspoon grated lemon or orange rind
Preheat oven to 400 degrees F.
Spray muffin tin with nonstick cooking spray or line with baking cups.
Lightly coat the blueberries with 2 teaspoons flour by shaking together in a paper bag.
In a large bowl, stir together 1-3/4 cups flour, baking powder, nutmeg, and cinnamon. In a small bowl, beat the eggs lightly.
Add oil, orange juice, and grated rind.
Add the liquid to the dry mixture and stir gently. B
efore the two mixtures are fully combined, fold in the blueberries.
Fill each muffin cup about two-thirds full.
Bake 20-25 minutes