Wild Blueberry Gingered Lemon Muffins

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== Description ==
Yield: Approximately 36 muffins
== Ingredients ==
* 1½ lbs (1½ qts) cake flour
* ¾ oz (2 tbsp) baking powder
* ¼ oz (2 tsp) baking soda
* ½ tsp salt
* 16 oz (2 cups) low-fat buttermilk
* 12 oz (1½ cups) egg substitute
* 12 oz (1½ cups) granulated sugar
* ½ cup canola oil
* 1½ lb (1 qt) wild blueberries
* 3 oz (⅓ cup) crystallized ginger, chopped
* 2 tbsp lemon zest
* ⅓ cup granulated sugar
== Directions ==
# In bowl combine flour, baking powder, baking soda and salt; reserve.
# In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend.
# Fold in wild blueberries, ginger and lemon zest.
# Scoop (.20) ¼-cup batter into each greased ⅓-cup muffin tin (36 total).
# Sprinkle each muffin with sugar.
# Bake in 400°F conventional oven or 375°F convection oven 18–22 minutes or until firm to the touch.
# Serve warm.
== Nutritional information ==
Calories per muffin: 166; Calories from fat: 33 
Category:Blueberry Recipes
Category:Muffin Recipes
Category:Crystallized ginger Recipes
Category:Egg substitute Recipes
Category:Cake flour Recipes
Category:Buttermilk Recipes