Blueberry Mixed Spice Spelt Muffins

Found this recipe on www.grouprecipes.com. Just put them into the oven. Looks really good and relatively helathy - except for the sugar - maybe try Stevia instead of the sugar.

• Ready In: 25 mins
• Serves: 6
• Yields: 12 small muffins

Ingredients

• 2  cups  whole  spelt (it is OK if you use all-purpose) or 2  cups wheat flour (it is OK if you use all-purpose)
• 1 1⁄2 teaspoons ground ginger
• 1 1⁄2 teaspoons ground cinnamon
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon allspice
• 1⁄2 teaspoon salt
• 2  large  egg whites
• 1⁄2 cup sugar
• 1⁄2 cup honey (can be omited) or 1⁄2 cup maple syrup (can be omited)
• 3⁄4 cup  skimmed white yogurt or 3⁄4 cup sour cream
• 1⁄4 cup milk (skim is OK)
• 4  tablespoons  vegetal  oil or 4  tablespoons applesauce
• 1  teaspoon vanilla extract
• 2  cups fresh blueberries

Directions

1. Preheat oven to 375ºF. Grease muffin pans or use paper liners (you will get about 20 regular size muffins).
2. In a large bowl combine flour, spices, baking powder, baking soda and salt. Set aside.
3. In a medium bowl mix egg whites and sugar or Splenda on high until light and fluffy. Beat in honey or maple syrup, yogurt or sour cream, milk, oil or applesauce and vanilla.
4. Pour wet ingredients into dry ingredients and carefully fold in just until combined, with no flour remaining.
5. Divide batter in two and spoon HALF of the batter into muffin cups. Arrange blueberries on top and finish filling muffin cups with the rest of the batter. You can now spoon ¼ tsp brown sugar on top of each muffin if you like them sweeter.
6. Bake for 15 to 20 minutes or until golden.