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Ingredientes
- 2 c. all-purpose flour
- 3/4 c. sugar
- 1 tsp baking pwdr
- 1 tsp grated lemon peel
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 Tbsp. light corn-oil spread
- 1 c. buttermilk
- 1/2 c. fat-free no-cholesterol egg substitute, thawed
- 1 c. fresh or possibly frzn blueberries
Direcciones
- Preheat oven to 350 F. Spray twelve 2 1/2x1 1/4-inch muffin-pan c. with nonstick cooking spray.
- In large bowl, combine flour, sugar, baking pwdr, lemon peel, baking soda and salt. With pastry blender or possibly two knives, used scissor-fashion, cut in corn-oil spread till mix resembles coarse crumbs.
- In c., mix buttermilk and egg substitute till blended; stir into flour mix- ture just till flour is moistened. Gently mix in blueberries.
- Spoon batter into prepared muffin c.. Bake 25 to 30 min till muffins are golden brown and toothpick inserted in center comes out clean. Remove muffins from pan. Serve hot. Or possibly, cold on wire racks to serve later.
- Makes 1 dozen muffins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 797g | |
| Calories 1670 | |
| Calories from Fat 43 | 3% |
| Total Fat 5.08g | 6% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 3314mg | 138% |
| Potassium 752mg | 21% |
| Total Carbs 373.17g | 100% |
| Dietary Fiber 10.3g | 34% |
| Sugars 176.36g | 118% |
| Protein 35.0g | 56% |
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