Low-calorie blueberry muffins
1 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | All-purpose flour |
| ¾ | cup | Whole-wheat flour |
| ¼ | cup | Granulated sugar |
| 2 | teaspoons | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | large | Egg |
| ½ | cup | Skim milk |
| 2 | tablespoons | Unsalted butter or margarine melted |
| 1 | cup | Blueberries |
| ¼ | teaspoon | Freshly grated lemon peel |
Directions
Heat oven to 375F. Grease muffin cups--or to eliminate even the few calories from greasing, use foil or paper baking cups.
Thoroughly mix flours, sugar, baking powder, and salt in a large bowl.
Beat egg with a fork or whisk in a small bowl. Whisk in milk and butter. Pour over dry ingredients. Add berries and lemon peel. Fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter into muffin cups. Bake 15 to 20 minutes, or until lightly browned. Cool 5 minutes before removing from pans.
Try making these muffins with finely chopped peaches, plums or raspberries. Small blueberries work best.
107 calories per muffin. Serve hot or warm.
from Muffins by Elizabeth Alston typed by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 09-18-94 Submitted By MICHELLE HOWE On 09-13-95