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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Blueberry-Lemon Muffins Recipe

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This recipe for Blueberry-Lemon Muffins is from Weight Watchers Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries
1 tbsp. grated lemon rind, divided
3/4 cup low-fat buttermilk
3 tbsp. butter, melted
1 tbsp. fresh lemon juice, divided
1 large egg, lightly beaten
1/2 cup powdered sugar

Directions:
Directions:
1. Preheat oven to 400º.
2. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Add blueberries and 2 tsp lemon rind; toss gently. Make a well in the center of the mixture.
3. Combine buttermilk, butter, 1 tsp lemon juice, and egg in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
4. Bake for 17-18 minutes or until golden brown. Remove muffins from pan immediately, cool on a wire rack.
5. Combine powdered sugar, remaining 1 tsp lemon rind, and remaining 2 tsp lemon juice in a small bowl; stir until smooth. Drizzle glaze evenly over muffins.

Yield: 12 servings

Nutritional info: 184 calories, 4g fat (2g sat fat), 26mg chol, 206mg sod, 35g carbs, 1g fiber, 3g protein

 

 

 

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