WILD BLUEBERRY APPLE SPICE MUFFINS
Makes approximately 36 muffins

1 1/2 lbs. (1 1/2 qt.) cake flour
3/4 oz. (2 tbsp.) baking powder
1/4 oz. (2 tsp.) baking soda
1/4 oz. (1 tbsp.) ground cinnamon
1 tsp. ground allspice
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/2 lbs. (3 cups) chunky applesauce
1 lb. (2 cups) brown sugar
12 oz. (1 1/2 cups) egg substitute
1/2 cup canola oil
1 1/2 lbs. (1 qt.) wild blueberries
TOPPING:
2 oz. (2/3 cup) quick oatmeal
3 oz. (1/3 cup) brown sugar
2 tbsp. canola oil
1 tsp. ground cinnamon

In bowl combine flour, baking powder, baking soda, spices and salt; reserve.

In separate bowl combine applesauce, sugar, egg substitute and oil; mix well. Stir into flour mixture and mix just to blend. Fold in Wild Blueberries.

Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total).

In another bowl combine oatmeal, sugar, oil and cinnamon; mix well. Sprinkle 1 heaping tsp. over each muffin.

Bake in 400F conventional oven or 375F convection oven 20-24 minutes or until firm to the touch. Serve warm.

Source: The Wild Blueberry Association of North America