Cinnamon-Blueberry Muffins

2 cups all-purpose flour
1/3 cup granulated sugar, plus 2 tablespoons
1 tablespoon baking powder
1/2 teaspoon grated lemon peel
1/4 cup Egg Beaters®
1 cup fat-free milk
3/4 cup blueberries, (fresh or frozen)
1/3 cup margarine, plus 1 Tbsp., melted
PAM® No-Stick Cooking Spray
1/4 teaspoon ground cinnamon

Preheat oven 400F.

In a medium bowl, combine flour, 1/3 cup sugar, baking powder, and lemon peel, and set aside.

In a small bowl, combine egg product, milk and 1/3 cup melted margarine. Stir egg mixture into flour mixture until just moistened. Gently fold in blueberries. Spoon into 12 (2 1/2-inch) muffin-pan cups coated with cooking spray.

Bake 15 to 18 minutes or until wooden pick inserted comes out clean.

Meanwhile, in a small bowl, combine remaining 2 tablespoons sugar with cinnamon and stir to blend well.

When muffins are done, brush tops of the warm muffins with remaining melted margarine, then sprinkle with cinnamon mixture. Serve warm.

Yield: 12 muffins
Source: ConAgra Foods