Berry Muffins

• 1/2 cup Fat-Free Bean Butter Substitute (applesauce will probably work as well)
• 1 cup sugar
• 2 eggs (use egg substitute for 4 egg whites)
• 1 teaspoon vanilla
• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon No-Salt Salt
• 1/2 cup milk
• 1 cup frozen berry of choice—cuts into small pieces
• 2 teaspoons sugar (for top)

On low speed of mixer, cream together Fat-Free Bean Butter Substitute and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.  Add vanilla and mix.

Sift together dry ingredients into a separate bowl and gradually add to sugar mixture alternately with milk.

Mix in frozen berries by hand. (keep berries frozen until you are ready to mix them in.)

Grease a 12 muffin pan with Fat Free PAM and grease the top surface of the pan, too, for easier clean-up. Pile batter high in each muffin cup. Sprinkle sugar over tops.  (if using cupcake papers, I pray the papers with Fat Free PAM as well.  Since there is not oil or butter in the recipe they will stick otherwise.)

Bake at 375°F oven for 30 minutes. Cool in pan for 30 minutes.