Blueberry Muffins

1/4 cup margarine
1/2 cup Estee Fructose
2 egg whites
1/2 cup skim milk
1/2 cup plain, nonfat yogurt
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup blueberries, fresh or frozen, unsweetened

Preheat oven to 375°F. Fil muffin tins with 12 paper liners. Cream margarine and Estee Fructose together. Add egg whites, sim milk, and yogurt; beat well. Mix flour, baking powder, and salt in a separate bowl, then add to fructose-egg white mixture. Beat on medium speed 3 to 4 minutes or until mixture is creatmy. Fold in Blueberries. Spoon batter into muffin tins and bake for 18-20 minutes. Yields 12.

NUTRITION INFORMATION PER SERVING:
Calories: 133
Calories from Fat: 27%
Protein: 3g
Carbohydrate: 21g
Fat: 4g
Cholesterol: 0mg
Sodium: 235mg
Potassium: 790mg