Light Blueberry Muffins

1 Cup Bob's Red Mill Sweet Rice Flour

1 Cup Bob's Red Mill Oatmeal Flour

1 1/2 tsp Argo Aluminum Baking Powder

1/2 cup Splenda

1 Cup Chobani or Oikos Greek Vanilla Yogurt

2 Orgran No Eggs or 2 Egg Whites

1/4 cup Smart Balance Butter Blend Stick

1 tsp cinnamon

1 tbsp lemon zest freshly grated

1 cup Frozen Organic Wild Blueberries

Preheat Oven To 375 , Spray Muffin Pan With Olive Oil Spray

In a small mixing bowl, sift together flour and baking powder.

In a medium bowl, combine Splenda, yogurt, egg product , butter blend, cinnamon, & lemon zest. Beat with electric mixer. Add dry ingredients and hand mix until just combined, do not over mix. Slowly fold frozen blueberries into combined batter.

Spoon into pre-sprayed muffin pan, Fill each cup 2/3 full. Bake for 15 minutes or until the tops are golden brown and a toothpick inserted into the middle of a muffin comes out dry.

Cool for 20 Minutes before serving.

Makes 12.