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Wild Blueberry Gingered Lemon Muffins

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Ingredients Needed For Wild Blueberry Gingered Lemon Muffins
* 1 1/2 lbs. (1 1/2 qts.) cake flour
* 3/4 oz. (2 Tbsp.) baking powder
* 1/4 oz. (2 tsp.) baking soda
* 1/2 tsp. salt
* 16 oz. (2 cups) low-fat buttermilk
* 12 oz. (1 1/2 cups) egg substitute
* 12 oz. (1 1/2 cups) granulated sugar
* 1/2 cup canola oil
* 1 1/2 lb. (1 qt.) Wild blueberries
* 3 oz. (1/3 cup) crystallized ginger, chopped
* 2 Tbsp. lemon zest
* 1/3 cup granulated sugar

Directions To Prepare Wild Blueberry Gingered Lemon Muffins
In bowl combine flour, baking powder, baking soda and salt; reserve. In another bowl beat together buttermilk, egg substitute, Sugar and oil; stir into flour mixture just to blend. Fold in Wild blueberries, ginger and lemon zest. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total). Sprinkle each muffin with Sugar. Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm.



Yield: Approximately 36 muffins; Calories per muffin: 166; Calories from fat: 33


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Friday, August 18, 2017, 3:02 am


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