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Blueberry Muffins with a Twist of Lemon
Source: dLife

Delicious oat-filled muffins with blueberries and the tang of lemon.

Rating:
Prep Time: 10 minutes
Cook Time: 18 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 138.7
Total Carbs 25.4 g
Dietary Fiber 1.6 g
Sugars 12.3 g
Total Fat 2.4 g
Saturated Fat 0.6 g
Unsaturated Fat 1.0 g
Potassium 179.6 mg
Protein 4.6 g
Sodium 193.9 mg
Dietary Exchanges
1/2 Fat , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup  white all purpose flour
1 cup  old fashioned rolled oats
0 1/4 cup  packed brown sugar
1 tsp  low sodium baking powder
1 tsp  baking soda
0 3/4 tsp  ground cinnamon
0 1/4 tsp  salt
8 oz  Yogurt, lemon, low fat, 11g prot/8oz carton
0 1/4 cup  egg substitute, liquid
1 tbsp  vegetable oil
1 tsp  fresh lemon peel
1 tsp  vanilla extract
1 cup  Blueberries, fresh
1 tbsp  sugar
1 tbsp  sliced almonds
1 each  cooking spray
Directions
  1. Preheat oven to 400 degree F.
  2. Spray 12 (2 ½-inch) muffin cups with nonstick cooking spray.
  3. In a large bowl, mix together flour, oats, brown sugar, baking powder, ½ teaspoon cinnamon, and salt.
  4. In a small bowl, mix together yogurt, egg substitute, oil, lemon peel, and vanilla. Pour mixture into dry ingredients. Stir until blended.
  5. Gently fold blueberries into the flour mixture.
  6. Spoon mixture equally into muffin cups.
  7. In small, separate bowl, mix together granulated sugar, remaining 1/4 teaspoon of cinnamon, and almonds (if desired). Sprinkle over muffin mixture.
  8. Place muffins in preheated oven and bake for 18-20 minutes (or until lightly browned).
  9. Let muffins cool and serve.

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