Lemon Blueberry Muffins
|Lemon juice||1 Tablespoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Nonfat buttermilk||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Frozen unsweetened blueberries||1 1⁄2 Cup (24 tbs), thawed|
|Vegetable cooking spray||1|
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 flour 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 3/4-inch) muffin pans coated with cooking spray, filling three-fourths full.
Bake at 375° 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 muffins from pans immcdiatelv, and let cool on wire racks.