preparation

12 servings

Preparation time: 10 minutes

Cooking time: 20-5 minutes

1. Preheat the oven to 400°F. Spray a 12-cup muffin pan with nonstick coating.

2. In a medium bowl, combine the flours, flaxseed, baking powder, cinnamon, cloves, and salt.

3. In another bowl, combine the Splenda, milk, oil, egg, egg white, and lemon zest. Mix well. Add the milk mixture to the dry ingredients just until combined. Fold in the blueberries.

4. Fill the muffin cups 2/3 full with the batter. Bake for about 20 to 25 minutes until the muffins are browned and a tester inserted in the center comes out clean. Let the muffins cool for about 5 minutes in the pan. Turn muffins out onto a cooling rack and cool completely.