Lemon Blueberry Muffins

When my sister and I spent the night at our grandmother's house, we often requested these muffins for breakfast. Today, I bake them for my kids. The very aroma is a trip down memory lane. —Kris Michels Walled Lake, Michigan


INGREDIENTS



* 2 cups reduced fat biscuit/baking mix
* 1/2 cup plus 2 tablespoons sugar, divided
* 1 egg
* 1 cup (8 ounces) reduced fat sour cream
* 1 cup fresh or frozen blueberries
* 2 teaspoons grated lemon peel


SERVINGS 12
CATEGORY Low Fat
METHOD Baked
PREP 10 min.
COOK 20 min.
TOTAL 30 min.


DIRECTIONS




In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk together the egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries.
    Fill greased or paper-lined muffin cups half full. Combine lemon peel and remaining sugar; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. Editor's Note: If using frozen blueberries, do not thaw before adding to batter.

 



NUTRITIONAL INFO




Nutritional Analysis: 1 muffin (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 154 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 251 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.


-- Edited by Colette at 17:31, 2006-06-08