Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cup bisquick
- 1/4 cup artificial sweetener
- -(equivalent to 6 tb sugar)
- 1 cup commercial sour cream
- 1 egg
- 1 cup fresh blueberries
- 2 tsp grated lemon peel
- =
Directions
Preheat oven to 425°F (210 c) and grease 12-cup muffin pan. Combine bisquick and ¼ cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put ¼ cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener. Sprinkle peel and sweetener mix over batter in each muffin cup. Bake on centre shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot. Exchange per serving: 1 bread, 1 fat 1 serving equals 119 calories makes 12 muffins