Lemon & Wild Blueberry Muffins
Prep time: 10 min. + 20 min. cooling
Cook time: 18 min.
Makes: 12 servings
1 1/4 c. all-purpose flour
1/2 c. white whole wheat flour (we just used whole wheat flour)
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 container (6 oz) fat-free lemon yogurt
1/4 c. canola oil
1 lg. egg
2 tsp. lemon zest (after actually following this, we'd recommend using about half. No more than 1 1/2 tsp.)
2 Tbs. fresh lemon juice
1/2 c. frozen wild blueberries (Package doesn't have to say "wild"- I just used the standard Wal-Mart, freezer isle bag of blueberries).1. Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
2. Whisk together the flours, sugar, baking powder, baking soda, and salt in a medium bowl. Combine the yogurt, oil, egg, lemon zest, and lemon juice in a small bowl. Pour the yogurt mixture into the flour mixture and mix until just blended-do not over mix. Fold in the frozen blueberries, taking care not to smash them.
3. Divide the batter among the muffin cups. Bake for 16 to 18 mins, or until a toothpick inserted in the center of the muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a rack to cool completely.
Make it a meal: Serve with an omelet made in a nonstick pan with 1 whole egg, 1 egg white, 1/2 c. chopped onion, 1/2 c. sliced mushrooms (we don't particularly like mushrooms, so we'd be more likely to add spinach, or tomatoes). Also add 1 c. low-fat milk. OR you can just have 2 muffins and a glass of milk with a bunch of strawberries (sans sugar).
Nutritional Info:
Serving Size: 1 serving= 1 muffin
Calories: 150
Total fat: 5g
Saturated fat: 0.5g
Sodium: 250mg
Carbs: 24g
Dietary fiber: 1g
Protein: 3g
Calcium 8%
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