Muffins, blueberry
22 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| ¼ | cup | Canola oil |
| 2 | teaspoons | Lemon zest -- minced |
| ¼ | cup | Egg Beaters=AE 99% egg |
| Substitute | ||
| 2 | Whole egg whites -- beaten | |
| 1 | cup | Fat free blend ** see note |
| 2½ | teaspoon | Vanilla |
| 2 | teaspoons | Lemon juice |
| 2 | cups | Flour, all-purpose |
| 1 | tablespoon | Baking powder |
| 2 | cups | Blueberries |
| 24 | Pieces muffin c | |
Directions
Preheat oven to 350.
In a large bowl, cream the sugar, oil and zest. Add the Egg Beaters and eggs white and mix completely. Add the Fat Free Blend and combine well.
Add the vanilla and lemon juice.
Slowly add the flour and baking powder...stirring until completely blended.
Add berries and gently mix until the berries are somewhat blended -- do not over mix and break up the berries.
Place paper c in muffin tins and fill the c ¾ full with batter.
Bake 25 minutes.
Posted to EAT-L Digest - 17 Jun Date: Mon, 17 Jun 1996 08:26:30 -0500 From: Sharon <jouet@...>
Recipe By : GREAT GOOD FOOD by Julee Russo