Lemon, Blueberry and Yogurt Muffins 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 19
Ingredients
1 cup whole wheat flour1 cup all purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon ground cinnamon3 teaspoons grated lemon peel1 egg1/2 cup firmly packed brown sugar1/4 cup corn oil1 1/2 cups vanilla yogurt1 teaspoon almond extract1 1/4 cups fresh or frozen(not thawed) bllueberries
Preheat oven to 375. Spray muffin pan with a non-stick spray. Set aside.
In a medium bowl, combine flours, baking powder, baking soda, spices and lemon peel. Mix well.
In a large bowl, beat egg lightly. Stir in brown sugar, oil, yogurt and extract. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened. Gentlly fold in the blueberries.
Fill muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes our clean. Serve warm.
Makes 18 small to medium muffins.
Number of Servings: 19
Recipe submitted by SparkPeople user KRIS10LEAK.
In a medium bowl, combine flours, baking powder, baking soda, spices and lemon peel. Mix well.
In a large bowl, beat egg lightly. Stir in brown sugar, oil, yogurt and extract. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened. Gentlly fold in the blueberries.
Fill muffin cups 3/4 full. Bake 20-25 minutes or until toothpick inserted in center comes our clean. Serve warm.
Makes 18 small to medium muffins.
Number of Servings: 19
Recipe submitted by SparkPeople user KRIS10LEAK.
Nutritional Info Amount Per Serving
- Calories: 114.9
- Total Fat: 3.4 g
- Cholesterol: 1.1 mg
- Sodium: 174.5 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
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