Heat oven to 375 degrees, coat 12-cup muffin tin with non-stick spray or use paper muffin cups.

Using electric mixer, blend yogurt, egg beaters, sugar, and juice.

Sift together flour, baking powder, baking soda, and salt and add to yogurt mixture.

Gently stir in blueberries (or raspberries).

Fill muffin cups with batter, to just below the tops of the cups. Bake at 375° for 22-25 minutes, or until toothpick inserted comes out clean. Remove from oven. Leave muffins in tin for 10-15 minutes to firm, then serve.

from http://www. Europa. Com/~tgt/meatless. Htm

watch-out for gelatin in the yogurt!