Lemon-Blueberry Muffins

Name: Lemon-Blueberry Muffins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 177 milliliters fresh blueberries; 2 larges egg whites, lightly beaten; 473 milliliters all-purpose flour; 227 grams carton lemon fat-free yogurt; 1 teaspoon grated lemon rind; 1 teaspoons salt; 118 milliliters sugar; 118 milliliters unsweetened applesauce; 1 Tbsp vegetable oil

Lemon-Blueberry Muffins requires about 45 minutes from start to finish. This recipe serves 16. This morn meal has 102 calories, 2g of protein, and 1g of fat per serving. It is a good option if you're following a dairy free and vegetarian diet. Head to the store and pick up carton lemon yogurt, baking powder, baking soda, and a few other things to make it today. 1 person found this recipe to be yummy and satisfying.

Instructions

Preheat oven to 40

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Oven

Combine first 6 ingredients in a large bowl; add blueberries, and toss to coat. Make a well in center of mixture.

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Blueberries

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Bowl

Combine egg whites and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.

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Egg Whites

Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

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Cooking Spray

Bake at 400 for 20 minutes.

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Oven

Note: Many of the recipes in this book call for 2 egg whites in place of a whole egg to lower cholesterol and fat. Others specify egg substitute, which contains no cholesterol and little, if any, fat. Although some recipes work well with egg whites, others do not. So keep both egg whites and egg substitute on hand.

Ingredients you will need

Egg Substitute