Blueberry Corn Muffins

2c minus 2T flour
1/3c dark brown sugar (reserve 1T)
1/4c yellow cornmeal
1t b. powder
1t b. soda
1/4t salt
1c yoghurt--reduced fat
1/4c egg substitute
2T melted margarine
1t vanilla extract
1c blueberries

Method:

1.   Preheat oven 400x--prepare muffin tin.
2.   Combine flour, sugar, cornmeal, b. powder, b. soda and salt.
3.   In another bowl combine yoghurt, 1/4c water, egg substitute,
     margarine, vanilla, mix till combined.  Mix with dry
     ingredients,  gently stir in blueberries.
4.   Spoon into cups, top with reserved sugar.  Bake 15-20 minutes.


138 cal, 2g fat, 1 mg chol.