2 c. flour (reserve 1/4 c.)
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. skim milk
1/2 c. Egg Beaters
1/3 c. polyunsaturated oil
1/2 c. frozen blueberries, cranberries, etc.

Combine 1 3/4 cup flour, sugar, salt and baking powder. Combine milk, Egg Beaters, and oil. Beat with electric mixer until well mixed. Pour into dry ingredients.

Combine reserved flour and 1/2 cup whole frozen berries. Toss and fold into batter. Fill butter-coated muffin cups 2/3 full. Bake at 400 degrees for 20 minutes. 168 cal, 4 g. protein, 86 sodium, 7 gr. fat, 0 chol. per muffin.