ezRecipe-Zee: Cooking Recipe: How to make Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

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Date Added:	May 7, 2008
Calories:
Serves:	18
Prep. Time:	0:00
Category:	Breakfast / Brunch, Low Fat, Breads / Rolls, Copy Cat / Restaurant

Ingredients:

1/4   cup           softened butter
1     cup           sugar
2     tablespoons   sugar
3/4   cup           egg substitute (equivalent to 3 eggs)
1     teaspoon      vanilla extract
2     cups          flour
1 1/2 teaspoons     baking powder
1/4   teaspoon      salt
1     cup           low-fat sour cream
1     teaspoon      baking soda
2     cups          blueberries
1/4   teaspoon      nutmeg

Directions: one line for each direction. When saved the lines will be numbered.

Beat butter until light and creamy. Beat in 1 cup sugar until mixture is light and fluffy, then beat in egg substitute and vanilla until all ingredients are blended.
Stir together flour, baking powder and salt in bowl. Combine sour cream and baking soda in separate bowl. Stir sour cream mixture into butter mixture alternately with dry ingredients. Fold in blueberries.
Spoon batter into 3 greased 6-cup muffin pans. Combine 2 tablespoons sugar and nutmeg and sprinkle over top of muffins. Bake at 350 degrees until wooden pick inserted in center comes out clean, about 20 minutes.
This recipe yields 18 muffins.
Each muffin: 139 calories; 118 mg sodium; 7 mg cholesterol; 3 grams fat; 26 grams carbohydrates; 3 grams protein; 0.25 gram fiber.

Notes:
Recipe by Donna Deane, author of "Low Fat Kitchen"

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 03-29-2000