Combine 2 tablespoons sugar and lemon juice; stir well, and set aside. Combine flour and next 4 ingredients in a large bowl, stirring well; make a well in center of mixture. Combine buttermilk, oil, egg substitute, lemon rind and vanilla; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries. Spoon batter into large (2-1/4-inch) muffin pans coated with cooking spray, filling three-fourths full. Bake at 375 degrees for 20 minutes. Remove pans from oven. Brush hot muffins with lemon juice mixture. Bake an additional 6 to 8 minutes or until muffins are golden. Remove from pans immediately. Let cool on wire racks. Per serving: 181 calories and 27% from fat Protein 4.2 Fat 5.4 Saturated Fat 0.9 Carbohydrate 29.1 Fiber 1.3 Cholesterol 0 Sodium 142 The Healthy Heart Cookbook - Oxmoor House - 0-8487-0797-4 Posted to MC-Recipe Digest by "Mega-bytes"
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 33 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 1.2mg||0 %|
|Sodium 146mg||5 %|
|Potassium 86.9mg||2 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 43.8g|
|Protein 4.3g||6 %|
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Calories per serving: 229
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