Low Sugar Lemon Muffin
Secret recipe for low sugar lemon muffin with low fat recipe and a blueberry treat.When you have a ‘sweet tooth' craving do you reach for a doughnut, slice of cake or a decadent bakery item?
These are some of the choices that top the list of self-indulgent foods, but then you have to wonder which of these will give you that delicious flavor you crave without overloading your tummy with fats and sugars?
Could anything possibly be more satisfying to your taste buds than a freshly baked, Lemon Muffin? Well, yes. What about a lemon and blueberry muffin that contains few fats and only a small amount of sugar? Totally a homerun in the nutrition department!
This is a Low Sugar treat that can be enjoyed for breakfast, dessert or a mid-morning snack.
While some muffins are packed with needless grams of fats and sugars you can use this healthy muffin recipe to create a low fat, Low Sugar version of this popular bakery product.
This recipe only requires 15 minutes for preparation, and the baking time is another 20-25 minutes. In less than a hour you can have 2 dozen muffins ready to enjoy.
Low Sugar Lemon Muffin:
1 cup sugar
2 cup nonfat buttermilk (or use 2tablespoons of lemon juice combined with 2 cups of nonfat milk)
3 tablespoons of fresh lemon juice
2/3 cup canola oil
1 teaspoon of ginger
2 large (free range) eggs
3 teaspoons vanilla extract
2 cups white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
2 cup all-purpose flour
4 teaspoons baking powder
2 teaspoon baking soda
1/2 teaspoon salt
3 cups fresh or frozen blueberries (you can substitute raspberries or strawberries)
Low Sugar Lemon Muffin:
Preheat oven to 400°F. Prepare the muffin tins with cooking spray or use paper (cupcake) liners.
Remove zest from lemons and add to a blender, or food processor. Add the lemon juice and sugar. Blend well.
Now add cinnamon, oil, vanilla, egg and buttermilk. Blend well.
Mix remaining dry ingredients until they are thoroughly combined.
Fold in blueberries.
Pour batter into muffin tins and bake at 400F for 18-25 minutes. The tops of the muffins should have a golden brown color.
Remove from oven; allow muffins to cool for a few minutes before removing them from the baking pan.
You could even substitute yogurt for the buttermilk.
If you use white whole- wheat pastry flour then the b;ueberry and Lemon Muffin will be very similar to a (white flour) muffin in appearance and texture, but you will still enjoy the healthier nutrition of the whole wheat.
Each of these Lemon Muffins contains fewer than 200 calories. With only 7 grams of fat, 2grams of fiber and a full 4 grams of protein these are muffins that will provide you with a delicious and healthy taste treat.
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