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  Sugarless Blueberry Muffins
Elsie Petroski, Glidden

1-3/4 cups flour
1 Tbsp. baking powder
1/4 tsp. allspice
1/2 tsp. salt
1/4 tsp. cinnamon
2 eggs, beaten
1/4 cup vegetable oil
3/4 cup concentrated apple juice
1 Tbsp. grated lemon rind
1 cup blueberries

Sift dry ingredients together. Combine beaten eggs, oil, apple juice, and grated lemon rind. Add to dry ingredients; fold in blueberries. Fill well-greased muffin tins about 3/4 full. Bake at 375 degrees for 20–25 minutes.

Notes: 1/4 tsp. nutmeg may be substituted for allspice. Instead of greasing tins, you may use paper cups. 4 egg whites may be substituted for whole eggs. For a sweeter muffin, add 1–2 packets of Sweet & Low.

 


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