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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A light lemon and blueberry muffin. High on taste low on fat. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/4 cup butter |
1 1/4 cups low-fat buttermilk |
1 large egg |
1 tablespoon grated lemon rind |
1 cup blueberries |
cooking spray |
1 tablespoon fresh lemon juice |
1/2 cup powdered sugar |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
5. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
6. Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.
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