Lemon, Blueberry and Yogurt Muffins 2
Nutritional Info
- Servings Per Recipe: 19
- 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
View full nutritional breakdown of Lemon, Blueberry and Yogurt Muffins 2 calories by ingredient
Number of Servings: 19
Ingredients
-
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3 teaspoons grated lemon peel
1 egg
1/2 cup firmly packed brown sugar
1/4 cup corn oil
1 1/2 cups vanilla yogurt
1 teaspoon almond extract
1 1/4 cups fresh or frozen(not thawed) bllueberries
Directions
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.