blueberry lemon muffins (with flaxseed meal & pureed squash)
 Recipe){kind=link}
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
Number of Servings: 36
Ingredients
-
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
Directions
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.