Delicious & Light © 2011

Lemon-Blueberry Muffins

Lemon-Blueberry Muffins

Serves 12

Prep time: 10 minutes

Bake time: 20 minutes

Preheat oven 350^o

Estimated Values per Serving

Calories: 155                        Fat: 2 grams                          Points: 3

Ingredients:

2 cups flour

2/3 cup sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 lemon – zested and juiced

1 cup fat free sour cream

½ cup egg substitute

2 tablespoons canola oil

2 tablespoons skim milk

1 teaspoon vanilla extract

1 cup blueberries

Directions:

1. Line a 12-cup muffin pan with paper-liners.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. In a small mixing bowl, whisk together lemon juice, zest, sour cream, egg substitute, canola oil, milk and extract. 
4. Add wet ingredients to dry and beat on medium speed until well combined.
5. Fold in blueberries.
6. Spoon batter into paper-lined muffin cups.  Bake for 15 – 20 minutes until slightly browned.
7. Cool at least 5 minutes and serve.

July 13, 2010 - Posted by Dina D'Ambrosi | Bake, Breakfast | Chicken, light