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Add a photoRaciónes: 12
Ingredientes
- 2 c. all-purpose flour
- 1 c. flour
- 1 Tbsp. baking pwdr
- 1 tsp salt
- 6 Tbsp. cool butter or possibly margarin cut in 6 pcs
- 1 x egg
- 2/3 c. lowfat milk
- 1 Tbsp. fresh lemon juice
- 1 tsp grated lemon peel
- 1 tsp vanilla
- 1 c. fresh or possibly frzn blueberries don't thaw
- 2 Tbsp. all-purpose flour
- 2 Tbsp. sugar
- 2 Tbsp. butter or possibly margarine melted
- 1/2 tsp grnd cinnamon
Direcciones
- Heat oven to 400 degrees. Grease a standard 12 muffin pan, greasing pan top around c. as well.
- Mix flour, sugar, baking pwdr, and salt in a large bowl. With a pastry blender or possibly 2 knives used scissor fashion, cut in butter till mix resembles fine crumbs.
- Lightly beat together egg, lowfat milk, lemon juice, lemon rind, and vanilla in a small bowl till blended. Stir egg mix into flour mix till just blended. Fold blueberries into batter. Spoon batter proportionately into prepared muffin pan.
- Prepare topping: Combine flour, sugar, butter, and cinnamon in a small bowl till well blended. Sprinkle mix proportionately over tops of muffin batter.
- Bake in heated 400 degree oven 20 min or possibly till golden brown and a wooden pick inserted in centers comes out clean. Remove muffins from pan to a rack. Serve hot.
- To make a loaf: Grease a 9x5x3-inch loaf pan. Bake in a heated 350 degree oven 1 hour or possibly till a wooden pick inserted in center comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 207 | |
| Calories from Fat 75 | 36% |
| Total Fat 8.5g | 11% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 575mg | 24% |
| Potassium 65mg | 2% |
| Total Carbs 27.92g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.01g | 2% |
| Protein 4.37g | 7% |
