Low-Fat Blueberry Muffins

1 Dozen
170 calories/muffin
4 grams Fat


2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon grated lemon peel
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons light corn-oil spread
1 cup buttermilk
1/2 cup fat-free no-cholesterol egg substitute
1 cup fresh or frozen blueberries

About one hour before serving:

Preheat oven to 350. Spray twelve 2 1/2" by 1 1/4" muffin-pan cups with nonstick cooking spray.

In large bowl, combine flour, sugar, baking powder, lemon peel, baking soda, and salt.

With pastry blender or two knives used scissor-fashion, cut in light corn-oil spread until mixture resembles coarse crumbs.

In cup, mix buttermilk and egg substitute until blended; stir into flour mixture just until flour is moistened. Gently fold in blueberries.

Spoon batter into prepared muffin-pan cups. Bake muffins 25 to 30 minutes until muffins are golden and toothpick inserted in center comes out clean.

Remove muffins from pans. Serve warm. Or, cool on wire racks to serve later.