Wednesday, July 6, 2011

Blueberry and Lemon Muffins- Scrumptious!

I. am. in. love. with these muffins. My mouth is watering just thinking about them again. I got these out of a cookbook that I just bought, it's called Deceptively Delicious, by Jessica Seinfeld. I changed it up a bit, and I am so glad I did, they turned out wonderfully!
Here's the recipe.

1/2 c back brown sugar
4 Tbsp margarine or butter
1 c lowfat plain yogurt
1 c blueberries
1/2 c applesauce
1 lg egg
2 tsp pure lemon extract
1 tsp grated lemon zest
2 cups flour (I did half of this with whole wheat flour, 
      and the other half with all purpose, 
      to make it just that much more healthy)
1/4 c flaxseed meal
1 tsp baking powder
1 tsp baking soda
 1/2 tsp salt-I actually omitted the salt

Preheat oven to 350 degrees Fahrenheit, use non-stick spray on your muffin tin, or use muffin wrappers. In a large bowl, beat the sugar and the margarine together, stir in the yogur, blueberries, applesauce, egg, lemon extract, and lemon zest. Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to comine, do not overmix- the batter should be lumpy. Divide batter into the muffin cups, bake until tops of muffins are lightly browned and center is baked through, about 13-16 minutes, let muffins cool. Store at room temperature in an airtight container for 2 days (or if your me, it took me about 5 days to eat these... they were just fine) or wrap individually and freeze for up to one month.

I am going to make them again tomorrow. These have jumped to the top of my favorite list, and if you know me, I am a muffin lovin' girl, so that's sayin' something! Enjoy!
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