Mark & Mary's moist blueberry muffins

2 egg whites
3/4 c sugar
1/2 c applesauce
1/2 c skim milk
1 Tbsp maple syrup
1 tsp vanilla
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups wild Maine blueberries, fresh or frozen
(I use about 1 1/2 cups)
Set the oven to 375 degrees.
Thoroughly grease a muffin tray with 12 large muffin cups and set
aside until ready to use (I just use a nonstick muffin pan).

In the bowl of an electric mixer, beat the egg whites until frothy.
Add the sugar and beat for 1 minute. Stir in the applesauce, milk,
maple syrup and vanilla.

Add the flour, baking powder and salt and mix just until the dry
ingredients are moistened. Gently fold in the blueberries. Spoon the
batter into the greased muffin cups and bake in the preheated oven for
20 - 25 minutes or until golden and the center springs back when
gently pressed.

Remove the muffins from the oven and set on a metal cooling rack for
10 - 20 minutes. Using a knife, cut around each muffing and gently ease
them out of the pan, making sure they don't fall aparat (these need to
be cool to remove from the pan). (I use a small plastic knife since
my pan is nonstick, they are easy to take out when lukewarm). Set
on the cooling rack.