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Lemon-Blueberry Muffins




Source of Recipe


Cooking Light-4/03






List of Ingredients



• 2 cups all-purpose flour
  
• 1/2 cup sugar
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon nutmeg
  
• 1/4 cup butter
  
• 1 1/4 cups low-fat buttermilk
  
• 1 large egg
  
• 1 tablespoon grated lemon rind
  
• 1 cup blueberries
  
• cooking spray
  
• 1 tablespoon fresh lemon juice
  
• 1/2 cup powdered sugar
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
   
3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until muffins spring back when lightly toached. Remove muffins from pans immediately, and place on a wire rack to cool.
   
4. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
   
5. 187 cal, 4.8g fat, 3.7g pro, 32.6g carb, 1 g fiber, 30mg chol, 1.1mg iron, 264mg sod, 59mg calc.