LEMON BLUEBERRY MUFFINS LOW FAT
Steps:
- RECIPE METHOD Preheat oven to 400 degrees F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins. NOTE: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch. Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
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