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Name: Blueberry Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Vegetable oil; 3 tb Brown sugar; 1 1/3 c Water; 5 tb Buttermilk powder; 1 1/2 c Whole-wheat flour; 1/2 ts Salt; 1 1/2 ts Grated lemon zest; (original; 1 1/2 ts Baking soda; 1/2 c Brown sugar; 1 tb Baking Powder; 1 1/2 ts Vanilla extract; 3 tb Flour; 1 1/2 tb Light butter; (original; 2 c Flour; 2 c Blueberries; (mine were

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INGREDIENTS

1 tb Vegetable oil
3 tb Brown sugar
1 1/3 c Water
5 tb Buttermilk powder
1 1/2 c Whole-wheat flour
1/2 ts Salt
1 1/2 ts Grated lemon zest; (original
TOPPING
1 1/2 ts Baking soda
1/2 c Brown sugar
1 tb Baking Powder
1 1/2 ts Vanilla extract
3 tb Flour
1 1/2 tb Light butter; (original
2 c Flour
2 c Blueberries; (mine were

Servings

INSTRUCTIONS

I made these for the first time today and I thought that they were really good. The original recipe said that each muffin had 173 calories and 3 grams of fat. I calculated the calories at about 150 and the fat grams for the entire recipe at about 22 (I only calculated for the oil, light butter, and buttermilk powder). If you like light cake-like muffins, these arent for you (but you might want to check "true confessions". True Confessions: The original recipe called for 2 1/3 cups of buttermilk and in my haste to convert to the buttermilk powder and water I forgot a cup of water (I thought the batter seemed awfully stiff!). Actually, I really like them this way but if you want lighter muffins, I suggest adding a cup of water. Stir together the dry ingredients for topping and cut in butter. Set aside. Combine the flours, brown sugar, baking powder, baking soda, salt, lemon zest, and buttermilk powder in large bowl. Make a well in the center. Whisk together the water, vanilla, and vegetable oil and pour the mixture into the well. Stir just until blended. Fold in blueberries. Spoon batter into 18 paper-lined muffin tins. Sprinkle with topping mix. Bake at 400 degrees until golden brown and wooden pick inserted in centers comes out clean, about 20 minutes. Remove from pans and cool on wire rack. Each muffin has 150 calories. Note:Next time I would add a little more salt (and maybe another cup of water just to see...) I think that this would be good with other fruits also, and maybe some nuts if you can spare the fat grams. Posted to EAT-LF Digest by Mary on Oct 01, 1998,

NOTES

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Blueberry Muffins

1 tb Vegetable oil
3 tb Brown sugar
1 1/3 c Water
5 tb Buttermilk powder
1 1/2 c Whole-wheat flour
1/2 ts Salt
1 1/2 ts Grated lemon zest; (original
 TOPPING
1 1/2 ts Baking soda
1/2 c Brown sugar
1 tb Baking Powder
1 1/2 ts Vanilla extract
3 tb Flour
1 1/2 tb Light butter; (original
2 c Flour
2 c Blueberries; (mine were

I made these for the first time today and I thought that they were really  good. The original recipe said that each muffin had 173 calories and 3  grams of fat. I calculated the calories at about 150 and the fat grams for  the entire recipe at about 22 (I only calculated for the oil, light butter,  and buttermilk powder). If you like light cake-like muffins, these arent  for you (but you might want to check "true confessions".    True Confessions: The original recipe called for 2 1/3 cups of buttermilk  and in my haste to convert to the buttermilk powder and water I forgot a  cup of water (I thought the batter seemed awfully stiff!). Actually, I  really like them this way but if you want lighter muffins, I suggest adding  a cup of water.    Stir together the dry ingredients for topping and cut in butter. Set aside.    Combine the flours, brown sugar, baking powder, baking soda, salt, lemon  zest, and buttermilk powder in large bowl. Make a well in the center. Whisk  together the water, vanilla, and vegetable oil and pour the mixture into  the well. Stir just until blended. Fold in blueberries. Spoon batter into  18 paper-lined muffin tins. Sprinkle with topping mix.    Bake at 400 degrees until golden brown and wooden pick inserted in centers  comes out clean, about 20 minutes. Remove from pans and cool on wire rack.    Each muffin has 150 calories.    Note:Next time I would add a little more salt (and maybe another cup of  water just to see...) I think that this would be good with other fruits  also, and maybe some nuts if you can spare the fat grams.    Posted to EAT-LF Digest by Mary <billy@napanet.net> on Oct 01, 1998,

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Nutrition

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Serving Size: 1 Serving (1096g)
Recipe Makes: 1 Servings

Calories: 3193
Calories from Fat: 159 (5%)

Amt Per Serving		% DV

	Total Fat 17.6g	24 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 5.4g
Cholesterol 22.4mg		7 %
Sodium 3252mg		112 %
Potassium 2049.2mg		54 %
Total Carbohydrate 699.7g		206 %
	Dietary Fiber 31.6g	127 %
	Sugars, other 668.1g
Protein 70.4g		101 %
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Calories per serving: 3193

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