Blueberry-Lemon-Ginger Muffins
Per ServingBlueberry-Lemon-Ginger Muffins |
||
|---|---|---|
| Makes: 12 | ||
| Serving Size: 1 muffin | ||
| Calories | 150 | |
| Fat | 4.5 | g |
| Saturated Fat | 1.3 | g |
| Carbohydrate | 23 | g |
| Fiber | 1 | g |
| Sugars | 12 | g |
| Cholesterol | 30 | mg |
| Sodium | 160 | mg |
| Potassium | 75 | mg |
| Protein | 3 | g |
| Phosphorus | 95 | mg |
| Choices: Carbohydrate 1.5, Fat 1 | ||
- Makes: 12
- Serving Size: 1 muffin
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
Ingredients
| 1/2 | cup | light buttery spread (such as Smart Balance Light) |
| 1/2 | cup | Splenda Sugar Blend |
| 2 | large | eggs |
| 1 | cup | all-purpose flour |
| 1/3 | cup | whole wheat flour |
| 1 | tsp. | baking powder |
| 1/2 | tsp. | baking soda |
| 1/2 | tsp. | ground ginger |
| zest | 2 lemons (reserve the juice) | |
| 1/2 | cup | plain nonfat yogurt |
| 1 | Tbsp. | fat-free milk |
| 1 | Tbsp. | fresh lemon juice |
| 1 | tsp. | pure vanilla extract |
| 3/4 | cup | fresh blueberries, washed |
| 3 | Tbsp. | finely minced crystallized ginger |
Directions
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, use electric beaters to beat the buttery spread and Splenda Sugar Blend until fluffy. Add the eggs, one at a time, beating well after each addition.
- In a medium bowl, combine the flours, baking powder, baking soda, ground ginger, and lemon zest.
- In a small bowl, mix the yogurt, milk, lemon juice, and vanilla extract. Add the flour and yogurt mixtures alternately to the buttery mixture, and mix with a spatula just until blended. Gently fold in the blueberries.
- Divide the batter equally among the muffin cups. Sprinkle the top of each muffin with crystallized ginger. Bake the muffins for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Turn the muffins out onto a cooling rack. Cool completely or serve warm.
