Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine the tbsp of mustard seeds with the tbsp of white wine and set aside. whisk together the cornstarch and water; set aside. press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that. in a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture. over medium-high heat, bring to a simmer, then let it cool. whisk in the mustards and softened mustard seeds well, then refrigerate until needed.

Target recipe: preheat oven to 375 degrees f. spray muffin pan with nonstick spray. in a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon. stir. in a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla. whisk until smooth. add to dry ingredients. stir with a fork just until batter is blended; do not overmix. gently stir in blueberries. spoon batter into muffin cups. mix 1 t sugar and 1/2 tsp cinnamon. sprinkle cinnamon-sugar mixture over each muffin. bake until muffins spring back when touched lightly and tops are golden, about 15 minutes. cool in pan 5 minutes, then remove and serve warm.