Yield: 12 Servings
|1 tablespoon||Lemon juice|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1½ cup||Nonfat buttermilk|
|¼ cup||Vegetable oil|
|¼ cup||Frozen egg substitute; thaw|
|1 tablespoon||Grated lemon rind|
|1 teaspoon||Vanilla extract|
|1½ cup||Frozen unsweetened|
|Vegetable cooking spray|
Combine 2 tablespoons sugar and lemon juice; stir well, and set aside.
Combine flour and next 4 ingredients in a large bowl, stirring well; make a well in center of mixture.
Combine buttermilk, oil, egg substitute, lemon rind and vanilla; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries.
Spoon batter into large (2-¼-inch) muffin pans coated with cooking spray, filling three-fourths full. Bake at 375 degrees for 20 minutes.
Remove pans from oven. Brush hot muffins with lemon juice mixture. Bake an additional 6 to 8 minutes or until muffins are golden. Remove from pans immediately. Let cool on wire racks.
Per serving: 181 calories and 27% from fat Protein 4⅕ Fat 5⅖ Saturated Fat 0.9 Carbohydrate 29⅒ Fiber 1.3 Cholesterol 0 Sodium 142 The Healthy Heart Cookbook - Oxmoor House - 0-8487-0797-4 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Mar 24, 1998