Blueberry Muffins

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12 Servings
Blueberry American
Low Sugar Bake Liked Breakfast Bread Weight Watchers American Blueberry Summer Buttery

1 cup All purpose ur (blend with 1 cup ww flour below)
1 cup Whole-wheat ur
4 tablespoon ar substitute (blend with 4 tablespoon sugar below)
4 tbs ar
1 tablespoon ing powder
1/2 teaspoon on Rind
1 cup Skim k
1/4 cup Egg white Eggbeaters Brand used
1/4 cup ter melted
3/4 cup eberries fresh
1/4 cup Whole-wheat ur (blend with 1/4 cup all purpose, below)
1/4 cup All purpose ur
1/4 cup ar (blend with 3 tablespoon sugar subsitute below)
3 tablespoon ar substitute
1/4 cup ter melted

1. In a large bowl, combine flour, sugar, baking powder, and lemon peel; set aside. 2. In a medium bowl, combine milk, Egg Beaters and melted butter. 3. Stir into flour mixture just until moistened; gently stir in blueberries. 4. Spoon batter into 12, 2 inch muffin pan cups. Sprinkle crumb topping over muffins. Bake at 400 degrees for 15 to 18 minutes or until lightly browned. Crumb Topping: In a small bowl, combine cup flour blend and cup sugar blend. With a pasty blender, cut in 1/4 cup butter till mixture resembles course crumbs.


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