Breakfast

Lemon Blueberry Minimuffins is for Breakfast.

Lemon Blueberry Minimuffins takes several minutes to prepare.

Lemon Blueberry Minimuffins takes several minutes to cook.

Lemon Blueberry Minimuffins makes 48 servings.

The ingredients for Lemon Blueberry Minimuffins are:

*Flour, white, 4 cup
Granulated Sugar, 12 tsp
Baking Powder, 3 tsp
Baking Soda, 1 tsp
Yogurt, plain, low fat, 2 cup (8 fl oz)
Egg substitute, liquid (Egg Beaters), .5 cup
*Crisco Pure Vegetable Oil, 2 tbsp
Lemon Peel, 1 tsp
Blueberries, fresh, 2 pint as purchased

Here is how you make Lemon Blueberry Minimuffins:

1. Spray muffin cups with cooking spray or use liners (the liners tend to stick a little though!)2. In a large mixing bowl stir together the flour, sugar, baking powder, and baking soda. Make a well in the center of flour mixture.3. In a medium mixing bowl combine the yogurt, egg product, milk, oil, and lemon peel. Add the yogurt mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries. Spoon batter into prepared muffin cups, filling each 2/3 full.4. Bake in a 400 oven for 20-25 minutes or until a toothpick inserted in center comes out clean. 5. Cool in muffin cups on a rack for 5 minutes. Number of Servings: 48Recipe submitted by SparkPeople user KRISTINKP.

The nutritional information for Lemon Blueberry Minimuffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 64.3

• Total Fat: 0.8 g
• Cholesterol: 0.6 mg
• Sodium: 69.9 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 0.7 g
• Protein: 2.0 g