Title: Blueberry-nutmeg muffins
 Categories: Breads, Muffins, Breakfast
      Yield: 6 Servings
 
      2 c  All-purpose flour; sifted
      3 tb Sugar
      3 ts Baking powder
    1/2 ts Salt
    1/8 ts Ground nutmeg
      1    Whole egg
    3/4 c  Skim milk
  2 1/2 tb Oil
      1 ts Vanilla extract
      1 c  Fresh blueberries
 
  Preheat oven to 425 degrees. Grease muffin pan with oil spray and set
  aside. Combine dry ingredients. Place egg in separate bowl and beat
  lightly. Add milk, oil and vanilla and beat well. Make a well in the
  center of the dry ingredients and add liquids. Stir with a spoon
  until sry ingredients are just moistened. Stir in blueberries.
  
  Spoon batter into muffin pan. Bake for 20 to 25 minutes or until it
  passes the toothpick test. Remove from pan immediately and serve hot.