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Lemon-Blueberry Muffins

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Eggs Muffins/, Lemon 12 Servings

INGREDIENTS

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

INSTRUCTIONS

NORMA WRENN
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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