blueberry lemon muffins (with flaxseed meal & pureed squash)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1/2 cup firmly packed brown sugar4 Tbsp unsalted butter, chilled1 C lowfat lemon yogurt1 Cup blueberries (frozen)1/2 cup yellow squash puree1 large egg2 tsp lemon extract1 tsp grated lemon zest2 C all-purpose flower1/4 C flaxseed meal1 tsp baking powder1 tsp baking soda1/2 tsp salt
mix sugar & butter, stir in yogurt blueberries yellow squash puree, egg, lemon zest, & lemon extract
all the flour, flaxseed, baking pwder, baking soda & salt
stir to combine, do not overmix, batter is supposed to be lumpy
divide batter into muffin cups
back 13-16 min @ 350
makes 36-40 mini muffins
Number of Servings: 36
Recipe submitted by SparkPeople user AGUTHE.
all the flour, flaxseed, baking pwder, baking soda & salt
stir to combine, do not overmix, batter is supposed to be lumpy
divide batter into muffin cups
back 13-16 min @ 350
makes 36-40 mini muffins
Number of Servings: 36
Recipe submitted by SparkPeople user AGUTHE.
Nutritional Info Amount Per Serving
- Calories: 62.6
- Total Fat: 1.8 g
- Cholesterol: 9.5 mg
- Sodium: 84.7 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.6 g
- Protein: 1.4 g
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