Lemon Poppyseed Blueberry Muffins
- Number of Servings: 6
Ingredients
* King Arthur Whole Wheat Flour, 0.25 cup (remove) * Schnucks Light Yogurt, 3 oz (remove) * Crystal Light Hydration Lightly Lemon, 16 oz (remove) * Trader Joe's Frozen Organic Blueberries, .375 cup (remove) * *Flour, white, .5 cup (remove) * Baking Powder, 1 tsp (remove) * Baking Soda, .5 tsp (remove) * Salt, .25 tsp (remove) * Granulated Sugar, .375 cup (remove) * *Poppy seed, .5 tsp (remove)
Makes 6 muffins
Preheat oven to 400 degrees
Spray muffin tin with spray (Pam)
Mix flours and dry ingredients in bowl.
Mix yogurt, water, extract and Crystal light in another bowl and then add to dry.
Gently fold in the blueberries
Bake at 400 for 16-20 minutes
Number of Servings: 6
Recipe submitted by SparkPeople user JKAPLAN86.
Preheat oven to 400 degrees
Spray muffin tin with spray (Pam)
Mix flours and dry ingredients in bowl.
Mix yogurt, water, extract and Crystal light in another bowl and then add to dry.
Gently fold in the blueberries
Bake at 400 for 16-20 minutes
Number of Servings: 6
Recipe submitted by SparkPeople user JKAPLAN86.
Nutritional Info Amount Per Serving
- Calories: 92.7
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 315.7 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.0 g
- Protein: 2.2 g
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