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Add a photoServings: 12
Ingredients
- 2 c. flour
- 3 tsp baking pwdr
- 1/2 tsp salt
- 2/3 c. sugar
- 4 Tbsp. diet margarine (orig was butter)
- 2/3 c. lowfat milk
- 1 x egg
- 2 c. blueberries fresh or possibly frzn
- 4 Tbsp. diet margarine softened
- 1/3 c. flour
- 1/2 c. sugar
- 1/2 tsp cinnamon
Directions
- Line a 12-well muffin tin with paper baking c.. Preheat oven to 400F.
- Measure flour, baking pwdr, salt and sugar into a big bowl.
- Heat butter (about 45 seconds on High, uncovered, in a microwave). Add in lowfat milk, then egg. Stir a little, just to break up the egg. Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the blueberries.
- Pour batter into muffin c.. Cover each with 2 Tbsp. of topping. Bake 30 to 35 min.
- When muffins are done, take the muffin tin out of the oven. The topping should be browned and crunchy and the tops mounded. Let muffins cold in the tin at least 5 min. Upturn the tin; the muffins will fall out.
- Makes 12 muffins.
- Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub them between your fingers and palms till you've made crumbs about the size of peas. This may take 2 to 3 min.
- with butter:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 74 | 29% |
| Total Fat 8.35g | 10% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 1.39g | |
| Cholesterol 16mg | 5% |
| Sodium 511mg | 21% |
| Potassium 72mg | 2% |
| Total Carbs 42.24g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 22.56g | 15% |
| Protein 3.62g | 6% |
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