Blueberry Muffins 4 |
Course : Muffins
Serves: 12 |
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Ingredients:
1 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
3/4 cup skim milk |
1/3 cup sugar |
1/4 cup vegetable oil |
1 teaspoon grated lemon rind |
1 teaspoon grated orange rind |
1 teaspoon vanilla extract |
1 large egg -- lightly beaten |
1 cup fresh or frozen blueberries -- thawed and drained |
1 spray cooking spray |
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Preparation / Directions:
1. Preheat oven to 400 degrees F. 2. Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 6 ingredients; add to dry ingredients, stirring just until moist. Gently fold in blueberries. 3. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes or until golden. Remove from pans immediately; let cool on a wire rack.
Make Ahead Directions: Freeze muffins up to 2 weeks. Thaw at room temperature, or microwave 1 muffin at MEDIUM (50% power) 30 seconds or until warm.
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Nutritional Information:
141 Calories (kcal); 5g Total Fat; (32% calories from fat); 3g Protein; 21g Carbohydrate; 16mg Cholesterol; 139mg Sodium |
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