Ingredientes para Blueberry Lemon Muffins With Yellow Squash
- Nonstick Cooking Spray
- Brown Sugar
- Trans Fat Free Margarine
- Lemon Low Fat Yogurt
- 1 cup fresh or frozen blueberries
- Squash Puree
- 1 large egg
- 1 teaspoon lemon extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- Flax Seed Meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
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Cómo preparar Blueberry Lemon Muffins With Yellow Squash
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the tin.
- In a large bowl, cream together the softened margarine and sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the egg until well combined.
- In a separate bowl, whisk together the flour, flaxseed meal, baking powder, baking soda, and salt.
- Add the yogurt, blueberry, yellow squash puree, and lemon zest to the wet ingredients. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the lemon extract.
- Fill each muffin cup about ¾ full.
- Bake for 13-16 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
56g
Fat
2g
Carbs
10g
