| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Lemon, Muffins/ | 12 | Servings | |
INGREDIENTS
| 2 | T | Sugar |
| 1 | T | Lemon juice |
| 2 1/2 | c | Flour |
| 2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1/4 | c | Sugar |
| 1 1/2 | c | Nonfat buttermilk |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Frozen egg substitute, thaw |
| 1 | T | Grated lemon rind |
| 1 | t | Vanilla extract |
| 1 1/2 | c | Frozen unsweetened |
| Blueberries, thawed | ||
| Vegetable cooking spray |
INSTRUCTIONS
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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