| 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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