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Recipe Corner

Lemon Blueberry Muffins

Category
Breakfast
Prep Time
10 minutes
Cook Time
20 minutes
Level of Difficulty
moderate
Ingredients 1 cup oat bran flour
1 cup all purpose flour
½ cup sugar or sugar substitute equivalent
1 tsp baking powder
½ tsp baking soda
¼ cup melted margarine (60% vegetable oil spread)
12 oz. (2-6 oz containers) low fat lemon yogurt (low sugar)
2 egg whites or ¼ cup egg substitute
1 Tbsp grated fresh lemon rind
1 cup blueberries (fresh or frozen)
Instructions 1. Preheat oven to 400 ° F.

2. Combine flour, sugar, baking powder, and baking soda in medium bowl. Whisk thoroughly to combine the dry ingredients.

3. In separate bowl, combine cooled melted margarine, yogurt, egg, and lemon rind. Add to flour mixture and stir until just moist. Gently fold in blueberries.

4. Spoon batter into 12 muffin cups coated with cooking spray or use muffin liners.

5. Bake for 20 minutes or until muffins spring back when lightly touched. Remove from pans immediately and cool on wire rack. Makes 12.
Per muffin:
Calories = 156*
Carbohydrates = 28 g*
Protein = 3.7 g
Fat = 3 g
Sodium = 155 g
Fiber = 2 g
Calcium = 61 mg
* If using sugar substitute:
Calories = 123
Carbohydrates = 20 g

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