Free Recipe Lemon-Blueberry Muffins

Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 12

Ingredients for Lemon-Blueberry Muffins Recipe

2 tb Sugar
1 tb Lemon juice
2-1/2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 c Sugar
1-1/2 c Nonfat buttermilk
1/4 c Vegetable oil
1/4 c Frozen egg substitute; thaw
1 tb Grated lemon rind
1 ts Vanilla extract
1-1/2 c Frozen unsweetened
Blueberries; thawed
Vegetable cooking spray

Lemon-Blueberry Muffins Preparation

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 (2-1/4-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 4.2 Fat 5.4 Saturated Fat 0.9 Carbohydrate 29.1 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@email.msn.com> on Mar 24, 1998

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