| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Vegetables, Eggs |
|
Breads/muff, Fruits, 123 points |
12 |
servings |
INGREDIENTS
| 1 3/4 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Ground allspice |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Skim milk |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Vegetable oil |
| 1 |
ts |
Grated lemon rind |
| 1 |
ts |
Grated orange rind |
| 1 |
ts |
Vanilla extract |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
c |
Fresh or frozen blueberries; thawed and drained |
|
|
Cooking spray |
INSTRUCTIONS
Preheat oven to 400°F..
Combine first 4 ingredients in a medium bowl; stir well. Make a well
in center of mixture. Combine milk and next 6 ingredients; add to dry
ingredients, stirring just until moist. Gently fold in blueberries.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Bake at 400 degrees for 20 minutes or until golden.
Remove from pans immediately; let cool on a wire rack.
Yield: 1 dozen(serving size: 1 muffin)
Selections: 1B, 1FA; Points:2
Per serving: Cal 150(32% from fat); Pro 1g; Fat 1.8f(sat 0.3g); Carb
7.4g; Fib 0.3g; Chol 6mg; Iron 0.3; Sod 21mg; Calc 24mg.
Make-Ahead Directions: Freeze muffins up to 2 weeks. Thaw at room
temperature, or microwave 1 muffin at MEDIUM (50% power) 30 seconds or
until warm.
MC Formatted by Sue B 9/97 and submitted to WW forum.
Recipe by: Simple Goodness - 2 Points
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on
Mar 14, 1999, converted by MM_Buster v2.0l.
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