| Ingredients | Lbs. | Ozs. | Method | |
| | ||||
| Batter | ||||
| Flour | 2 | 4 | Combine and set aside. | |
| Baking powder | 2.5 | |||
| Salt | 1 tsp. | |||
| Brown sugar | 12 | Combine. Add to flour mixture, and | ||
| Granulated sugar | 12 | mix until blended. | ||
| Buttermilk, low-fat | 2 | 6.25 | ||
| Egg substitute | 1 | 8 | ||
| Canola oil | 7 | |||
| Wild blueberries | 3 | Fold into batter. | ||
| Topping | ||||
| Granulated sugar | 2.5 | Combine. | ||
| Ground cinnamon | 3 tsp. | |||
| | ||||
| Total appr. wt. | 11 | 6 | ||
| Instructions: Use a #20 scoop to deposit batter into greased muffin tins. Sprinkle each muffin with topping. Bake at 375°F in a convection oven for 18 to 20 minutes, or until firm to the touch. Yields about 72 muffins. | ||||