Lemon-blueberry muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Lemon juice |
| 2½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | cup | Sugar |
| 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 |
| Blueberries; thawed | ||
| Vegetable cooking spray | ||
Directions
NORMA WRENN
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