You know the commercials where the family is waking up to fresh coffee and the mom is in the kitchen “whipping up something delish”? Well, that can be YOUR kitchen. 
This versatile, moist muffin mix is fantastic and will serve you well with the many variations. And, they are lower in fat than other muffins…but your tastebuds (and family) will never know the difference!
Yields: 12 muffins
2 c. unbleached, all-purpose flour
1/2 c. brown sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt Variations: 1 c. blueberries
1/8 tsp. nutmeg 1 c. chocolate chips
2 egg whites 1 c. cinnamon chips
1 c. nonfat milk 1/2 c. chopped strawberries
1/2 c. lowfat, plain yogurt 1 c. raspberries or blackberries
3 Tbsp. vegetable oil
Preheat oven to 400 deg. and place muffin liners in tin. (I prefer to use foil liners as they peel off much easier).
Combine egg whites, milk, yogurt, and oil and mix well. Add remaining ingredients and mix JUST until combined (overmixing=tough muffins).
Fill muffin liners almost to the top (about 1/4 c. of batter). Bake for 18-25 minutes, or until golden brown and toothpick comes out clean.
As you can see, the variations are endless. If you like, sprinkle with a little uncooked, rolled oats for a pretty presentation or sprinkle lightly with sugar (sanding sugar works well here, too).
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