Lemon-blueberry muffins

Yield: 12 Servings

Measure 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

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

Similar recipes