Friday, May 7, 2010

Blueberry-Lemon Muffins with Streusel Topping


1/2 cup low fat vanilla yogurt
3 tbsp oil
1 tbsp fresh lemon juice
2 egg whites
1 1/2 cup all purpose flour
3/4 cup sugar
2 tsp baking powder
1 tsp grated lemon peel
1/4 tsp salt
1 cup blueberry muffin mix

Streusel Topping
1/4 cup sugar
2 tbsp all purpose flour
1 tbsp margarine or butter

1. Heat oven to 200 degrees C. Place paper cups in muffin tray. In small bowl, combine yogurt, oil, lemon juice and egg white. Blend well.
2. In medium bowl, combine flour, sugar, baking powder, lemon peel, salt, blueberry mix, mix well.
3. Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into tray.
4. In small bowl, combine all topping ingredients with folk until crumbly; sprinkle evenly over batter before baking.
5. Bake for 16 – 20 min or until muffins are golden brown and toothpick inserted in centre comes out clean. Immediately remove from pan.


No comments:

Post a Comment