Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 149.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 294.1 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.3 g
- Protein: 3.7 g
View full nutritional breakdown of Deceptively Delicious Reipes - Blueberry Lemon Muffins calories by ingredient
Deceptively Delicious Reipes - Blueberry Lemon Muffins
Submitted by: JKAPLAN86Introduction
Using an ice cream scoop to fill the muffin cups makes it easy! Using an ice cream scoop to fill the muffin cups makes it easy!Number of Servings: 12
Ingredients
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* Nonstick cooking spray
* 1/2 cup firmly packed light/dark brown sugar
* 4 tbsp margarine, chilled
* 1 cup lemon lowfat yogurt
* 1 cup blueberries
* 1/2 cup yellow squash puree
* 1/4 cup egg substitute
* 2 tsp pure lemon extract
* 1 tsp grated lemon zest
* 2 cups all-purpose flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
Directions
* Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
* In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
* Add the flour, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
* Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
* Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user JKAPLAN86.
* In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
* Add the flour, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
* Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
* Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user JKAPLAN86.
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Incredible!
