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Berry Muffins

  • 12servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 c Biscuit mix 

  2. 1 Egg

  3. 1 c Plain nonfat yogurt 

  4. 1 c Berries;blue, black, etc

  5. Non-nutritive sweetener to 2 ts Grated lemon peel

  6. 1/4 cup 

  7. 2 tb sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425?rease a 12 muffin (2 1/2″) tin. Combine mix and sweetener equivalent to 1/4 cup sugar in bowl; add yogurt. Add egg; beat with fork until well combined. Fold berries gently into batter with rubber spatula; place about 1/4 cup batter into each muffin cup. Combine lemon peel and remaining sweetener and mix well. Sprinkle over batter; bake until golden brown (20 to 25 minutes). Serve hot. Yields 12 muffins.

  2. PER SERVING (1 Muffin):

  3. Calories: 104 Exchanges: 1 Bread, 1/2 Fat NOTE: Lower fat content by using Low Fat Bisquick, and egg substitute in place of the whole egg. No nutritional information available on this recipe. (Trish) —–

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