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Recipes
Lemon Blueberry Muffins
Course/Meal:
- Snack
Main Ingredient:
- Fruit
Prep Time:
10 minutes
Cooking Time:
20 minutes
Makes:
10 muffins Wrap these muffins individually in plastic wrap and place in large resealable bag to keep muffins fresh in the freezer. Let come to room temperature or pop in the microwave for out of the oven fresh muffins.
Ingredients:
- 1 ½ cups (375 mL) whole-wheat flour
- ½ cup (125 mL) natural bran
- 1/3 cup (75 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1 cup (250 mL) skim milk
- 1 egg
- ¼ cup (60 mL) non-hydrogenated soft margarine, melted
- 1 tbsp (15 ml) grated lemon rind
- 1 cup (250 mL) fresh or frozen blueberries
Directions:
1.In large bowl, combine flour, bran, sugar and baking powder. In small bowl whisk together milk, egg, margarine and lemon rind. Pour milk mixture over flour mixture and stir just until combined. Stir in blueberries.
2.Divide batter among lined or greased muffin tins. Bake in 375F (190 C) oven for 20 to 25 minutes or until golden and muffins spring back when lightly touched.
3.Canola Oil Substitute: Omit melted margarine and substitute 1/3 cup (75 mL) canola oil.
4.Helpful Hint: If using frozen blueberries, do not thaw. Add them directly into the batter.
5.Helpful Hint: Fill remaining empty muffin tins with water, all you need is a bit to keep your muffin pan in great shape.
6.Storage: These muffins can be kept at room temperature for about 2 days and frozen for up to 3 weeks.
Nutrition Facts per serving:
Calories:
159
Fat:
6 g
Saturated:
1 g
Cholesterol:
19 mg
Sodium:
149 mg
Potassium:
170 mg
Carbohydrates:
25 g
Fibre:
4 g
Protein:
5 g
Developed by Emily Richards, P.H. Ec. © 2012 The Heart and Stroke Foundation.
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