Muffins recipes

Cinnamon Blueberry Muffins

Course : Muffins
Serves: 12

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Ingredients:

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon grated lemon peel

1/4 cup egg beaters healthy real egg substitute

1 cup skim milk

1/3 cup fleischmanns original spread -- (70% corn oil) -- melted, divided

3/4 cup fresh or frozen blueberries

1 recipe cinnamon topping -- recipe follows

Preparation / Directions:

Mix flour, sugar, baking powder and lemon peel in large bowl; set aside. Blend egg beaters, milk and 1/3 cup melted spread. Stir into dry ingredients just until blended; gently stir in blueberries. Fill 12 greased 2 1/2 inch muffin pan cups. Bake at 400 degrees F for 15 to 18 minutes or until done. Dip tops of warm muffins in remaining melted spread, then in cinnamon topping. Serve warm CINNAMON TOPPING In small bowl, mix 2 tablespoons sugar and 1/4 teaspoon ground cinnamon

Nutritional Information:

105 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 23g Carbohydrate; trace Cholesterol; 133mg Sodium

Cinnamon Blueberry Muffins

Ingredients:

Preparation / Directions:

Nutritional Information:

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