Guest guest Posted January 30, 2000 Report Share Posted January 30, 2000 * Exported from MasterCook * Blueberry-Lemon Muffins Recipe By : Cooking Light, Jan-Feb 2000 Serving Size : 12 Preparation Time :0:00 Categories : Breads, Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 1/2 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup blueberries 1 cup low-fat buttermilk 3 tablespoons butter or stick margarine -- melted 1 tablespoon grated lemon rind 1 large egg -- lightly beaten Cooking spray 1 tablespoon sugar 1. Preheat oven to 400°. 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist. 3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack. Yield: 1 dozen (serving size: 1 muffin). Calories 164 (22% from fat); Fat 4g (sat 2.2g, mono 1.1g, poly 0.3g): Protein 3.5g; Carb 28.8g; Fiber 1.1g; Chol 26mg; Iron 1.1mg; Sodium 209mg; Calc 66mg KES 1/29/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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