Blueberry Lemon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3/4 C Flour1/3 C Splenda2 1/2 tea B. powder3/4 tea salt 1 egg1 C lemon yogurt lowfat1/3 C veg. oil1/2 C skim milk1/2 tea grated lemon peel3/4 C frozen blueberries (better for mixing)
Preheat over to 400*F
Grease muffin tins or use paper baking cups
In a large bowl combine flour, sugar, b. powder, and salt
In a medium bowl combine egg, yogurt, oil, milk and lemon peel. stirl well
Add egg miixture all at once to flour mixture, stir well, should be lumpy. Gently fold blueberry's into batter.
Fill muffin tins 2/3 full, Bake 20-25 minutes ot till golden brown, Serve warm
Number of Servings: 12
Recipe submitted by SparkPeople user CARASTORRS.
Grease muffin tins or use paper baking cups
In a large bowl combine flour, sugar, b. powder, and salt
In a medium bowl combine egg, yogurt, oil, milk and lemon peel. stirl well
Add egg miixture all at once to flour mixture, stir well, should be lumpy. Gently fold blueberry's into batter.
Fill muffin tins 2/3 full, Bake 20-25 minutes ot till golden brown, Serve warm
Number of Servings: 12
Recipe submitted by SparkPeople user CARASTORRS.
Nutritional Info Amount Per Serving
- Calories: 159.3
- Total Fat: 5.6 g
- Cholesterol: 20.6 mg
- Sodium: 268.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.1 g
- Protein: 3.6 g
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