By Laura Dolson
Preheat oven to 350oF. Butter a 12-muffin tin (or two sixes) for medium-sized muffin, preferably a nonstick pan.
Mix dry ingredients together well. Add wet ingredients and mix thoroughly, making sure egg whites are mixed.
Fill muffin tin about ½ to 2/3 full and bake for about 15 minutes, until slightly browned on top and a toothpick comes out clean. Cool about 10 minutes, and remove from pan.
Add 1 cup blueberries for blueberries muffins.
For apricot muffins, place a teaspoon of sugar-free apricot jam on each muffin and push it in slightly; it will sink during baking.