Preheat the oven to 375 degrees. Cream the butter and brown sugar until light and fluffy. Mix in the banana and egg. Combine the flour, baking powder, baking soda, salt and lemon peel. Blend into the banana mixture by hand until just moistened. Do not over blend. Gently fold in the blueberries. Line LARGE muffin cups with paper liners. Coat the liners lightly with vegetable spray. Fill each cup a little more than half full. Bake until muffins test done with a wooden toothpick (20-25 minutes) Posted to MC-Recipe Digest V1 #248 Date: Thu, 17 Oct 1996 12:00:03 -0400 From: Eileen & Bob Holze
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|Serving Size: 1 Serving (876g)|
|Recipe Makes: 1|
|Calories from Fat: 700 (31%)|
|Amt Per Serving||% DV|
|Total Fat 77.7g||104 %|
|Saturated Fat 46g||230 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 394.7mg||121 %|
|Sodium 3322.8mg||115 %|
|Potassium 1468.1mg||39 %|
|Total Carbohydrate 374.4g||110 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 358.4g|
|Protein 29.2g||42 %|
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Calories per serving: 2262
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