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Blueberry Muffins with a Twist of Lemon

Source of Recipe

Diabetic Cooking Magazine - 2003
Blueberry Muffins with a Twist of Lemon

WW Points
Exchanges
Makes 12 servings

1 cup all-purpose flour
1 cup uncooked old fashioned oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon, �divided�
1/4 teaspoon salt
8 ounces lemon-flavored low-fat yogurt
1/4 cup cholesterol-free egg substitute or 2 egg whites
1 tablespoon vegetable oil
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 cup fresh or frozen blueberries
1 tablespoon granulated sugar
1 tablespoon sliced almonds (optional)


Preheat oven to 400�F. Spray 12 (2-1/2-inch) muffin cups with nonstick cooking spray.

Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in large bowl.

Combine yogurt, egg substitute, oil, lemon peel and vanilla in small bowl; stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into 12 muffin cups.

Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds in small bowl. Sprinkle over muffin mixture. Bake 18 to 20 minutes or until lightly browned and wooden pick inserted into centers comes out clean. Cool slightly before serving.

One muffin equals: Cal.: 125 (Cal. from fat: 14 %)�Total Fat: 2 gm (Sat. Fat: 0.gm)� Carbohydrate 24 gm�Protein: 3 gm�Cholesterol 1 mg� Sodium 198 mg�Fiber: 1 gm ++++ Exchanges: 1-1/2 Starch�1/2 Fat ++++ WWP: 2