Berry Muffins
Yield
12 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| 1 | cup |
yogurt, plain
|
|
| ¼ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
blueberries
black, etc |
|
| 2 | teaspoons |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 237 | ml |
yogurt, plain
|
|
| 59 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
blueberries
black, etc |
|
| 1E+1 | ml |
lemon zest
grated |
|
Directions
Preheat oven to 425 degrees F.
Grease a 12 muffin (2 1/2") tin.
Combine mix and sweetener equivalent to ¼ cup sugar in bowl; add yogurt.
Add egg; beat with fork until well combined.
Fold berries gently into batter with rubber spatula; place about ¼ 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.
