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    You are in: Home / Recipes / Blueberry Lemon Muffins (With Yellow Squash) Recipe
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    Blueberry Lemon Muffins (With Yellow Squash)

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 24, 2012

      My kids have been eating these all week, they are delicious and nutritious! I had to add sour cream because I didn't have enough lemon yogurt, so just a hint of lemon but great! Next time, more lemon for me.

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    • on July 18, 2009

      I have made this recipe without the flax seed and just the normal regualr ingerdients and my entire family LOVES these! I mean all of them not just my immediate family, these are requested at most functions now....and I couldn't be happier. This is one GOOD recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2009

      I made quite a few revisions and mine were 4 stars, but I imagine if I made them as written it would definitely kick up to a 5. I used Splenda, plain yogurt sweetened up with Agave syrup, and added the juice of 1 meyer lemon in place of the extract and lemon in the yogurt, used 1/2 cup extra fiber all bran and 1.5 cups of wheat flour. I threw in a handful of walnuts and sprinkled some bran on top. WHEW, it worked! Will try this one again and make sure I have lemon yogurt and lemon extract on hand!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Blueberry Lemon Muffins (With Yellow Squash)

    Serving Size: 1 (912 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 160.5
     
    Calories from Fat 16
    10%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 16.3 mg
    5%
    Sodium 253.8 mg
    10%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 1.5 g
    6%
    Sugars 14.2 g
    56%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    trans-fat free margarine

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