Recipe Library
Friendship® Lemon Blueberry Muffins
Instructions
In a large bowl, combine the biscuit mix and ½ cup sugar. Whisk the egg and Friendship® Light 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 400º 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. Note: If using frozen blueberries, do not thaw before adding to batter. Yield: 1 dozen
Nutritional Analysis: 1 muffin (prepared with reduced-fat baking mix and Friendship® Light Sour Cream) equals: 154 calories, 3g fat (2g saturated fat), 24mg cholesterol, 251 mg sodium, 28g carbohydrate, 1g fiber, 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, ½ fat.
Instructions
In a large bowl, combine the biscuit mix and ½ cup sugar. Whisk the egg and Friendship® Light 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 400º 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. Note: If using frozen blueberries, do not thaw before adding to batter. Yield: 1 dozen
Nutritional Analysis: 1 muffin (prepared with reduced-fat baking mix and Friendship® Light Sour Cream) equals: 154 calories, 3g fat (2g saturated fat), 24mg cholesterol, 251 mg sodium, 28g carbohydrate, 1g fiber, 3g protein. Diabetic Exchanges: 1 starch, 1 fruit, ½ fat.
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