1. In a large bowl, combine flour, sugar, baking powder, and lemon peel; set aside.
2. In a medium bowl, combine milk, Egg Beaters and melted butter.
3. Stir into flour mixture just until moistened; gently stir in blueberries.
4. Spoon batter into 12, 2 inch muffin pan cups. Sprinkle crumb topping over muffins. Bake at 400 degrees for 15 to 18 minutes or until lightly browned.
Crumb Topping: In a small bowl, combine cup flour blend and cup sugar blend. With a pasty blender, cut in 1/4 cup butter till mixture resembles course crumbs.
From original recipe: subbed butter for margarine and reduced original amount from 1/3 cup to 1/4 cup; subbed out half each flour with whole-wheat flour, and sugar with splenda.
Last 5 ingredients are for Crumb topping.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12|
|Calories from Fat: 75 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 21.2mg||7 %|
|Sodium 172.4mg||6 %|
|Potassium 196.4mg||5 %|
|Total Carbohydrate 61.4g||18 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 57.8g|
|Protein 6.5g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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