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Blueberry Muffins with a Twist of Lemon
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the Editors of Publications International, Ltd.. "Blueberry Muffins with a Twist of Lemon" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/blueberry-muffins-with-a-twist-of-lemon-recipe.htm> 06 February 2012.
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Blueberry Muffins with a Twist of Lemon
YIELD Makes 12 servings
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INGREDIENTS
| 1 | cup all-purpose flour |
| 1 | cup uncooked old-fashioned oats |
| 1/4 | cup packed brown sugar |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 3/4 | teaspoon ground cinnamon, divided |
| 1/4 | teaspoon salt |
| 8 | ounces lemon fat-free yogurt |
| 1/4 | cup cholesterol-free egg substitute or 2 egg whites |
| 1 | tablespoon vegetable oil |
| 1 | teaspoon grated lemon peel |
| 1 | teaspoon vanilla |
| 1 | cup fresh or frozen blueberries |
| 1 | tablespoon granulated sugar |
| 1 | tablespoon sliced almonds (optional) |
PREPARATION:
- Preheat oven to 400°F. Spray 12 standard (2-1/2-inch) muffin cups with nonstick cooking spray; set aside.
- Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in large bowl.
- 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 prepared muffin cups.
- Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds, if desired, in small bowl. Sprinkle over batter.
- Bake 18 to 20 minutes or until lightly browned and toothpick inserted into centers comes out clean. Cool slightly before serving.
This recipe appears in:
Muffins
NUTRITIONAL INFORMATION:
| Serving Size: | 1 muffin (without almonds) |
| Sodium | 198 mg |
| Protein | 3 g |
| Fiber | 1 g |
| Carbohydrate | 24 g |
| Cholesterol | 1 mg |
| Total Fat | 2 g |
| Calories from Fat | 14 % |
| Calories | 125 |
DIETARY EXCHANGE:
| Starch | 1-1/2 |
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