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Title: Blueberry Streusel Muffins Categories: None Yield: 1 Servings 1 3/4 c All purpose flour 1/2 c Sugar 2 1/2 ts Baking powder 2 ts Grated lemon rind 1/4 ts Salt 1/4 c Cholesterol Free Egg Product 3/4 c Skim milk 1/4 c Vegetable oil 1 c Fresh or frozen blueberries; -thawed and dried 1 tb All-purpose flour 1 tb Sugar Vegetable cooking spray 1/4 c Sugar 2 1/2 tb All-purpose flour 1/2 ts Ground cinnamon 2 ts Reduced-calorie margarine Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg product, milk, and oil; add to dry ingredients, stirring until just moistened. Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently. Fold into batter. Spoon into muffin pans coated with cooking spray, filling two-thirds full. Combine 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon; cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle evenly over batter. Bake at 400š for 20 to 25 minutes or until golden. Remove from pans immediately. Yield: 16 muffins (25% of calories from fat.) Fat 4 (g) Calories 142 Posted to recipelu-digest Volume 01 Number 181 by Lee Theis |