Recipe: Muffins

MUFFINS
2 c. flour
3/4 tsp. granulated sweetener
1 T. baking powder
1/2 tsp. salt, optional
1/4 c. margarine
1/4 c. Egg Beaters
1 c. skim milk
1 tsp. cinnamon
2 tsp. vanilla
Combine flour, sweetener, baking powder, and salt. Cut in margarine until coarse. Mix cinnamon and vanilla together and stir into mixture. Stir in egg beaters and milk. Fill paper lined muffin tins 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Makes 1 dozen.
For blueberry muffins: Rinse 1 c. fresh blueberries in cold water; drain and coat in flour. Add to batter last.

PINEAPPLE MUFFINS
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. skim milk
2 eggs
2 T. oil
1 8 oz. can crushed pineapple
Drain pineapple and reserve liquid. Blen milk, eggs. oil and reserved pineapple juice until smooth. Stir into dry ingredients with pineapple until flour is thoroughly moistened. Fill paper lined muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Makes 1 dozen.
I like to add nuts to this one.
I hope you enjoy these!