blueberry lemon muffins (with flaxseed meal & pureed squash)

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Nutritional Info
  • Servings Per Recipe: 36
  • 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

View full nutritional breakdown of blueberry lemon muffins (with flaxseed meal & pureed squash) calories by ingredient
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Number of Servings: 36


    1/2 cup firmly packed brown sugar
    4 Tbsp unsalted butter, chilled
    1 C lowfat lemon yogurt
    1 Cup blueberries (frozen)
    1/2 cup yellow squash puree
    1 large egg
    2 tsp lemon extract
    1 tsp grated lemon zest
    2 C all-purpose flower
    1/4 C flaxseed meal
    1 tsp baking powder
    1 tsp baking soda
    1/2 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.

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