Crystalized ginger and lemon zest add zingy flavour and depth.
6 cups cake flour
2 tbsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups low-fat buttermilk
1-1/2 cups (12 oz.) egg substitute
1-1/2 cups granulated sugar
1/2 cup canola oil
4 cups wild blueberries
1/3 cup (3 oz.) crystallized ginger, chopped
2 tbsp lemon zest
1/3 cup granulated sugar
Step 1: In bowl combine flour, baking powder, baking soda and salt; reserve.
Step 2: In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend. Fold in wild blueberries, ginger and lemon zest.
Step 3: Scoop 1/4-cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar.
Step 4: Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm.
Makes 36 muffins
Reprinted with permission from the Wild Blueberry Association of North America.
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