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Ingredientes
- 1 3/4 c. flour
- 1/3 c. sugar
- 3/4 teaspoon salt
- 2 teaspoon baking pwdr
- 2 Large eggs
- 3/4 c. buttermilk
- 1/4 c. vegetable oil
- 1/2 teaspoon vanilla
- 1 teaspoon grated lemon peel
- 1 c. blueberries
Direcciones
- Mix dry ingredients. Beat Large eggs, oil and lowfat milk with a whisk and fold the mix into the dry ingredients. Add in blueberries, vanilla and lemon peel and mix just sufficient to wet the dry ingredients. Set cupcake papers in a microwave muffin holder, fill papers half full (or possibly a little more); sprinkle with topping. Cook 5-6 muffins at a time for 2 1/2 min on full power. Yield 10-12 muffins. The topping gives a nice look to the muffins that do not really brown in the microwave oven.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 101 | 33% |
| Total Fat 11.42g | 14% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.23g | |
| Cholesterol 71mg | 24% |
| Sodium 766mg | 32% |
| Potassium 127mg | 4% |
| Total Carbs 44.02g | 12% |
| Dietary Fiber 1.6g | 5% |
| Sugars 15.19g | 10% |
| Protein 7.02g | 11% |
