3 pt. Jumbo Lemon Blueberry Muffins
Source of Recipe
"Fresh From the Hearth Cookbook, page 72" JoAnna M. Lund
Recipe Introduction
"There are some combinations that taste as if they were joined in heaven, and this is definitely one of them. These are extra-big extra-flavorful, and extra-ordinary-- try them and see if you don't agree! Theses need to be baked in a muffin that makes LARGE muffins, so treat yourself to the perfect pan, and serve these often!"
List of Ingredients
1 1/2 cups all-purpose flour
1 package Jell-O sugar-free lemon gelatin -- (4 serving size)
1/2 cup pourable Sugar Twin
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups fresh blueberries
1/4 cup chopped walnuts -- (1 ounce)
3/4 cup Yoplait plain fat-free yogurt
1/3 cup nonfat dry milk powder -- Carnation
1 egg -- or equivalent in egg substitute
1/2 cup Diet Mountain Dew
1 teaspoon vanilla extract Recipe
Preheat oven to 400¼ F. Spray 8 wells of a 12-cup large-size muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry gelatin, Sugar Twin, baking powder, and baking soda. Stir in blueberries and walnuts. In a medium bowl, combine yogurt and dry milk powder. Add egg, Diet Mountain Dew, and vanilla extract. Mix well to combine. Add yogurt mixture to flour mixture. Mix gently just until combined. Evenly spoon batter into prepared muffin wells. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
Makes 8 servings. Freezes well.
Serving size (1 muffin)
According to the cookbook: Per serving: 155 Cal, 3g Fat, 6g Pro, 26g Carb, 208mg Sod, 122mg Calc, 2g Fib
Healthy Exchanges: 1 Bread, 1/4 Skim Milk, 1/4 Protein, 1/4 Fruit, 1/4 Fat, 11 Opt. Cal.
Diabetic Exchanges: 1 1/2 Starch/Carb, 1/2 Fat
|
Â
Â
Â
|
member logon
