[NEW] Lemon Blueberry Flax Muffins

Whole-wheat flour and ground flax seed boost the nutritional value of these tasty muffins that pair the winning combination of lemon and blueberry for wonderful flavor.

Active: 5 min. Cook: 25 min. Total: 30 mins

Ingredients

1 cup blueberries
3 cups whole wheat flour, divided ⅔ cup ground flax seed ¾ cup sugar
2 tsp. baking powder
2 tsp. baking soda 1⅓ cups plain, low-fat yogurt ½ cup canola oil
2 Tbsp. lemon zest ⅓ cup lemon juice ½ cup egg substitute

Directions

Preheat oven to 375ºF.
Toss blueberries with 2 teaspoons of the flour and set aside.
In separate bowl, stir together remaining flour, flax, sugar, baking powder, and baking soda.
Whisk together yogurt, oil, lemon zest, lemon juice, and egg substitute. Pour into dry ingredients and stir just until moistened. Gently fold in blueberries.
Divide batter into 24 papered muffin cups. Bake until muffins are golden brown (18-20 minutes).

Nutrition Facts

24 servings per container

Serving size 58 g

Amount per serving

Calories 152

% Daily Value*

Total Fat 7g	9%
Saturated Fat 0.8g	5%
Trans Fat 0g
Cholesterol 16.3mg	5%
Sodium 152mg	7%
Total Carbohydrate 20.3g	7%
Dietary Fiber 2.67g	11%
Total Sugars 8.1g
Includes 6.3g Added Sugars	12%
Protein 3.9g
Vitamin D 0.1mcg	0%
Calcium 69.8mg	6%
Iron 0.9mg	6%
Potassium 126.5mg	2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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