Wild Blueberry Applespice Muffins

Ingredients

 * 1 1/2 lbs. (1 1/2 qts.) cake flour
 * • 3/4 oz. (2 Tbsp.) baking powder
 * • 1/4 oz. (2 tsp.) baking soda
 * • 1/4 oz. (1 Tbsp.) ground cinnamon
 * • 1 tsp. ground allspice
 * • 1 tsp. ground nutmeg
 * • 1/2 tsp. ground cloves
 * • 1/2 tsp. salt
 * • 1 1/2 lbs. (3 cups) chunky applesauce
 * • 1 lb. (2 cups) brown sugar
 * • 12 oz. (1 1/2 cups) egg substitute
 * • 1/2 cup canola oil
 * • 1 1/2 lbs. (1 qt.) Wild blueberries
 * • 2 oz. (2/3 cup) quick oatmeal
 * • 3 oz. (1/3 cup) brown sugar
 * • 2 Tbsp. canola oil
 * • 1 tsp. ground cinnamon

Directions
In bowl combine flour, baking powder, baking soda, spices and salt; reserve. In separate bowl combine applesauce, Sugar, egg substitute and oil; mix well. Stir into flour mixture and mix just to blend. Fold in Wild blueberries. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total). In another bowl combine oatmeal, Sugar, oil and cinnamon; mix well. Sprinkle 1 heaping tsp. over each muffin and bake in 400 °F conventional oven or 375 °F convection oven 20–24 minutes or until firm to the touch. Serve warm.

Yield: Approximately 36 muffins; Calories per muffin: 189 Calories from fat: 41