Blueberry-Lemon Muffins

Hornick/Rivlin

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 164
Caloriesfromfat 22 %
Fat 4 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 3.5 g
Carbohydrate 28.8 g
Fiber 1.1 g
Cholesterol 26 mg
Iron 1.1 mg
Sodium 209 mg
Calcium 66 mg

Ingredients

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preparation

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Note:

January 2000