Muffins, Blueberry
Muffins, Blueberry recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | sugar |
|
| ¼ | cup | canola oil |
|
| 2 | teaspoons |
lemon zest
minced |
|
| ¼ | cup | liquid egg substitute | |
| 2 | whole |
egg whites
beaten |
*
|
| 1 | cup | fat free spread | * |
| 2 ½ | teaspoons | vanilla extract |
|
| 2 | teaspoons | lemon juice |
|
| 2 | cups | all-purpose flour |
|
| 1 | tablespoon | baking powder |
|
| 2 | cups | blueberries |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, cream the sugar, oil and zest.
Add the egg substitute and eggs white and mix completely.
Add the fat free spread and combine well.
Add the vanilla and lemon juice.
Slowly add the flour and baking powder stirring until completely blended.
Add berries and gently mix until the berries are somewhat blended -- do not over mix and break up the berries.
Place paper cups in muffin tins and fill the cups ¾ full with batter.
Bake 25 minutes.
Comments
