Recipe - Lemon-Blueberry Muffins

NORMA WRENN
2 tablespoon Sugar
1 tablespoon Lemon juice
2 One half cup Flour
2 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
One fourth cup Sugar
1 One half cup Nonfat buttermilk
One fourth cup Vegetable oil
One fourth cup Frozen egg substitute; thaw
1 tablespoon Grated lemon rind
1 teaspoon Vanilla extract
1 One half cup Frozen unsweetened
Blueberries; thawed
Vegetable cooking spray

Combine 2 tablespoons sugar and lemon juice; stir well, and set aside.

Combine flour and next 4 ingredients in a large bowl, stirring well; make a
well in center of mixture.

Combine buttermilk, oil, egg substitute, lemon rind and vanilla; add to
flour mixture, stirring just until dry ingredients are moistened. Gently
fold in blueberries.

Spoon batter into large (21/4inch) muffin pans coated with cooking spray,
filling threefourths full. Bake at 375 degrees for 20 minutes.

Remove pans from oven. Brush hot muffins with lemon juice mixture. Bake an
additional 6 to 8 minutes or until muffins are golden. Remove from pans
immediately. Let cool on wire racks.

Per serving: 181 calories and 27% from fat Protein 4.2 Fat 5.4 Saturated
Fat 0.9 Carbohydrate 29.1 Fiber 1.3 Cholesterol 0 Sodium 142

The Healthy Heart Cookbook Oxmoor House 0848707974
Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Mar 24, 1998