Blueberry Lemon Muffins
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch salt
- 1 cup plain, nonfat yogurt
- 1 teaspoon lemon extract
- 1 egg
- 1 egg white
- 3/4 cup fresh blueberries
- Zest of 1 lemon
DIRECTIONS
Preheat the oven to 400 degrees F.
Lightly oil 10 standard-sized muffin
cups or use nonstick bakeware.
In a large bowl, combine the flour, brown sugar, baking
powder, baking soda, and salt. In a small bowl, beat
together the yogurt, extract, egg, and egg white. Add
the yogurt mixture to the flour mixture and mix until
just combined. Fold in the blueberries and lemon zest.
Spoon the batter into the prepared muffin cups, two-third
full. Bake for 15 minutes until a tester comes out clean
and muffins are slightly browned.
Remove muffins from the oven. Let cool in the
pan for 10 minutes. Turn out muffins and cool
completely before storage.
Nutritional Information Per Serving (1 muffin):
Calories: 141, Fat: 1 g, Cholesterol: 22 mg, Sodium: 109 mg,
Carbohydrate: 28 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 5 g
Diabetic Exchanges: 2 Starch
