Because these are so delicate, it is recommended that a solid shortening be used to grease the pans. The amount of fat will be negligible.

M&M's Moist Blueberry Muffins:

2 egg whites
3/4 cup sugar
1/2 cup applesauce
1/2 cup skim milk
1 tablespoon maple syrup
1 teaspoon vanilla
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups wild Maine blueberries, fresh or frozen

SET the oven to 375. Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use.
BEAT egg whites until frothy. ADD the sugar and beat for 1 minute. STIR in the applesauce, milk,maple syrup and vanilla.
ADD flour, baking powder and salt. MIX until the dry ingrediants are just moistened. GENTLY fold in the blueberries. SPOON the batter into the tins and bake for 20-25 minutes or until golden and the center springs back when gently pressed.
COOL THE MUFFINS IN THE TINS FOR 10-20 MINUTES BEFORE REMOVING. Using a knife, cut around the muffins before gently easing them out of the pan.

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CRANBERRY ORANGE MUFFINS

4 egg whites
1 1/4 cups sugar, plus extra for sprinkling!
1 tablespoon lemon juice
Grated rind of one orange
1 cup of skim milk
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped fresh or frozen cranberries

SET oven to 400. Grease 12 muffin tins.
BEAT egg whites till frothy. ADD sugar and beat for a minute. STIR in lemon juice, orange rind and milk.
ADD flour, baking powder, soda and salt. Mix until just moistened.
GENTLY fold in cranberries. SPOON batter into tins. SPRINKLE with sugar and bake for 20 - 30 minutes or until center springs back when gently pressed.
Again, LET THE MUFFINS COOL IN THE TINS BEFORE GENTLY REMOVING.