Blueberry Muffins

1 cup flour, sifted
1 ½ teaspoons (7.5ml) baking powder
1 ½ teaspoons (7.5ml) or 2 packets Equal
½ cup skim milk
1 egg or ¼ cup Egg Beater substitute
2 ½ tablespoons melted shortening
1/3 cup fresh or frozen blueberries.

Method:   Preheat oven to 425oF (220oC) Gas mark 7.   Spray muffin tins with non-stick vegetable spray.   Sift flour, salt and baking powder.  Beat Equal and egg and then add milk and melted shortening.   Stir into the flour mix and then stir in blueberries until just and only mixed.   Batter should be slightly lumpy.   Portion out into the muffin tins. Bake for up to 25 minutes or until cooked.

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