Lemon and Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 cup Whole Wheat Flour 0.5 tsp Baking Powder 0.25 tsp Baking Soda 0.125 tsp Salt 1 fruit without seeds Lemons 0.5 1tsp Coconut Oil 1 serving Egg white, large 1 tsp Vanilla Extract 4 tbsp Agave | Wholesome Sweeteners | Organic Blue Agave 0.25 cup Dannon - OIKOS Greek Nonfat Yogurt (Vanilla), 1 cup 0.125 cup Milk, nonfat (skim milk) 0.75 cup Blueberries, fresh
1. preheat oven to 350 degrees
2. in a medium bowl mix together flour, baking powder, baking soda, and lemon zest
3. In a small bowl whisk together coconut oil egg white and vanilla extract. Stir in agave and yogurt, mixing until no lumps remain. Stir in lemon juice.
4. alternate between adding flour mixture and milk to the egg mixture, beginning and ending with flour stirring until just barely incorporated. Gently fold in blueberries.
5. Divide batter into muffin cups and bake for 25-30 minutes or until golden brown, cool 10 minutes before eating.
Serving Size: 1 muffin
Number of Servings: 1
Recipe submitted by SparkPeople user EHS1SQUAD.
2. in a medium bowl mix together flour, baking powder, baking soda, and lemon zest
3. In a small bowl whisk together coconut oil egg white and vanilla extract. Stir in agave and yogurt, mixing until no lumps remain. Stir in lemon juice.
4. alternate between adding flour mixture and milk to the egg mixture, beginning and ending with flour stirring until just barely incorporated. Gently fold in blueberries.
5. Divide batter into muffin cups and bake for 25-30 minutes or until golden brown, cool 10 minutes before eating.
Serving Size: 1 muffin
Number of Servings: 1
Recipe submitted by SparkPeople user EHS1SQUAD.
Nutritional Info Amount Per Serving
- Calories: 836.1
- Total Fat: 4.9 g
- Cholesterol: 3.1 mg
- Sodium: 944.6 mg
- Total Carbs: 189.1 g
- Dietary Fiber: 22.6 g
- Protein: 26.9 g
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