(Breads), Blueberry Muffins with a Twist of Lemon
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Muffins/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup uncooked rolled oats
1/4 cup packed brown sugar
1 divided baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon -- divided
1/4 teaspoon salt
8 ounces lemon-flavored low-fat yogurt
2 egg whites -- or 1/4 cup cholesterol-free
egg substitute
1 tablespoon vegetable oil
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 cup blueberries -- fresh or frozen
1 tablespoon granulated sugar
1 tablespoon sliced almonds -- optional
1. Preheat oven to 400F. Spray 12 (2 1/2") muffin cups with nonstick
cooking spray.
2. Combine flour, oats, brown sugar, baking powder, baking soda, 1/2
teaspoon cinnamon and salt in large bowl.
3. Combine yogurt, egg substitute, oil, lemon peel and vanilla in
small bowl; stir into flour mixture just until blended. Gently stir
in blueberries. Spoon mixture into muffin cups.
4. Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds
in small bowl. Sprinkle over muffin mixture.
5. Bake 18 to 20 minutes or until lightly browned and wooden pick
inserted into centers comes out clean. Cool slightly before serving.
Makes 12 servings
Cal 125, CalFF 14%, Fat 2 g, Sat Fat 0 g, Pro 3 g, Carb 24 g, 1 mg,
Sod 198 mg, Fiber 1 g
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 123 Calories; 2g Fat (17.5%
calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.