Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 127.6
- Total Fat: 1.9 g
- Cholesterol: 18.3 mg
- Sodium: 193.5 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 1.1 g
- Protein: 2.9 g
View full nutritional breakdown of Light Lemony Blueberry Muffins calories by ingredient
Light Lemony Blueberry Muffins
Submitted by: FEDUPWITHFAT2Introduction
These muffins are great for a quick breakfast on the go, or as a quick snack. Although they don't brown well, they are very moist and tasty too. These muffins are great for a quick breakfast on the go, or as a quick snack. Although they don't brown well, they are very moist and tasty too.Number of Servings: 12
Ingredients
-
1 1/2 C flour
2 tsp. baking powder
1/2 tsp salt
1 large egg
1/2 C. sugar
1/4C fat free vanilla yogurt
1 Tbs. canola oil
1 tsp vanilla extract
2 tsp fine grated lemon peel
1/2 lemon extract
1/2 C. 1% milk
2 cups blueberries, fresh or frozen
Directions
Preheat oven to 400*. In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, combine the egg, sugar, yogurt, oil, vanilla and lemon zest and extract. Beat with mixer on medium speed for 1 minute. Reduce the speed to low and alternately beat in the flour mixture and the milk. Mix until just combined. Stir in the blueberries.
Coat a 12 cup muffin pan with nonstick spray. Divide the batter evenly among the muffin cups, filling them about two thirds full. Bake at 400* for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the pan.
Number of Servings: 12
Recipe submitted by SparkPeople user FEDUPWITHFAT2.
In a large bowl, combine the egg, sugar, yogurt, oil, vanilla and lemon zest and extract. Beat with mixer on medium speed for 1 minute. Reduce the speed to low and alternately beat in the flour mixture and the milk. Mix until just combined. Stir in the blueberries.
Coat a 12 cup muffin pan with nonstick spray. Divide the batter evenly among the muffin cups, filling them about two thirds full. Bake at 400* for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the pan.
Number of Servings: 12
Recipe submitted by SparkPeople user FEDUPWITHFAT2.
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