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Categories:
flour Splenda sugar baking powder baking soda salt ground nutmeg light butter low-fat buttermilk egg lemon rind blueberries lemon juice powdered sugar
Viewed: 58 - Published at: 8 years agoIngredients
- 2 cups flour
- 14 cup Splenda Sugar Blend for Baking
- 12 teaspoon baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 18 teaspoon ground nutmeg
- 12 cup light butter
- 1 14 cups low-fat buttermilk
- 1 large egg
- 1 tablespoon lemon rind, grated
- 1 cup blueberries
- 1 tablespoon fresh lemon juice
- 12 cup powdered sugar
Method
- Preheat oven to 400 degrees.
- Combine flour and remaining dry ingredients on the list above (through the nutmeg).
- Cut in butter with a pastry blender until mixture looks like course meal.
- In a separate bowl, combine buttermilk, egg and lemon rind with a whisk.
- Add to flour mixture.
- Stir until moist and gently fold in blueberries.
- Spray muffin pan with cooking spray.
- Pour batter into greased pan (12 muffins).
- Bake for 20 minutes.
- Remove from oven and cool completely on rack.
- Combine lemon juice and powdered sugar - drizzle the glaze evenly over the cooled muffins.
