Low-Fat Lemon-Blueberry Muffins

• 2 Tbsp. sugar
• 1 Tbsp. lemon juice
• 2 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 c. sugar
• 1 1/2 c. nonfat buttermilk
• 1/4 c. canola oil
• 1/4 c. frozen egg substitute, thawed
• 1 Tbsp. grated lemon rind
• 1 1/2 tsp. vanilla
• 1 1/2 c. frozen unsweetened blueberries, thawed
• Mazola spray

1. Combine 2 tablespoons sugar and lemon juice.
2. Stir; set aside. Combine flour and next 4 ingredients in large bowl; mix well. Make a well in center of mixture.
3. Combine buttermilk, oil, egg substitute, lemon rind and vanilla.
4. Add to flour mixture; stir only until all ingredients are moistened.
5. Gently stir in blueberries.
6. Spray large muffin pan with Mazola spray.
7. Spoon batter into tin and bake at 375u0b0 for 20 minutes.
8. Remove from oven and brush with lemon juice mixture.
9. Bake an additional 6 to 8 minutes, until muffins are golden.
10. Cool.
11. Yield: 12 (181 calories and 5.4 fat).

sugar, lemon juice, flour, baking powder, baking soda, salt, sugar, nonfat buttermilk, canola oil, frozen egg substitute, lemon rind, vanilla, blueberries, spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249305 (may not work)