1 1/4 c. flour
2 tbsp. SACO buttermilk powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 c. butter (2/3 stick)
2/3 c. sugar
1 tsp. vanilla
2 eggs, separated
1/2 c. water
1 to 1 1/2 c. frozen or well drained, canned or fresh blueberries or cranberries

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups (2 inches in diameter).

Sift the flour, SACO buttermilk powder, baking powder, soda and salt together and set aside.

In a separate mixing bowl add the butter and sugar and blend together. Add the vanilla, beaten egg yolks and water and beat thoroughly. Now add the dry ingredients and mix just until smooth. Do not overbeat.

Fold in stiffly beaten egg whites. Coat the berries lightly with flour and fold into batter. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. One dozen muffins.