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Categories:
flour sugar baking pwdr lemon rind salt egg milk vegetable oil blueberries all-purpose sugar sugar all-purpose cinnamon margarine
Viewed: 8 - Published at: 2 years agoIngredients
- 1 3/4 c. All purpose flour
- 1/2 c. Sugar
- 2 1/2 tsp Baking pwdr
- 2 tsp Grated lemon rind
- 1/4 tsp Salt
- 1/4 c. Cholesterol Free Egg Product
- 3/4 c. Skim lowfat milk
- 1/4 c. Vegetable oil
- 1 c. Fresh or possibly frzn blueberries, thawed and dry
- 1 Tbsp. All-purpose flour
- 1 Tbsp. Sugar Vegetable cooking spray
- 1/4 c. Sugar
- 2 1/2 Tbsp. All-purpose flour
- 1/2 tsp Grnd cinnamon
- 2 tsp Reduced-calorie margarine
Method
- Combine first 5 ingredients in a large bowl; make a well in center of mix.
- Combine egg product, lowfat milk, and oil; add in to dry ingredients, stirring till just moistened.
- Combine blueberries, 1 Tbsp.
- flour, and 1 Tbsp.
- sugar, tossing gently.
- Fold into batter.
- Spoon into muffin pans coated with cooking spray, filling two-thirds full.
- Combine 1/4 c. sugar, 2 1/2 Tbsp.
- flour, and cinnamon; cut in margarine with pastry blender till mix resembles coarse meal.
- Sprinkle proportionately over batter.
- Bake at 400 for 20 to 25 min or possibly till golden brown.
- Remove from pans immediately.
- Yield: 16 muffins (25% of calories from fat.)
- Fat 4 (g)
