Lowfat Blueberry Peach Muffins

3 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 pinch salt
1/4 cup margarine, melted
5 egg whites
1 cup skim milk
1/2 cup blueberries
1/2 cup fresh peaches, peeled, diced
2 tablespoons margarine
nutmeg to taste

Combine flour, sugar, brown sugar, baking powder, and salt. In a separate bowl combine egg whites and milk.

Add to flour mixture. Add melted margarine. Stir just until blended. Fold in fruit. Fill paper-lined muffin tins.

Bake at 400�F for 20 minutes. Brush tops lightly with margarine and sprinkle with nutmeg.

Makes 16 muffins.