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    You are in: Home / Recipes / Lemon Blueberry Muffins Recipe
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    Lemon Blueberry Muffins

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on April 02, 2009

      I made them a bit more diabetic friendly by using 1/2 A.P. flour and W.W. along with the cornmeal. I used applesauce for the butter, the sugar became Splenda. The berries do tend to fall to the bottom even being added to the dry mix but I don't think that matters a lot. The texture was course but I know that came from my changes and no fault of the recipe and I only mention it in the off chance that anyone else wants to try them the way I made them so they will know what to expect.

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    • on March 23, 2009

      Well I made these muffins in the morning, and by lunch time there was not too many left the taste and texture was nice but I am afraid my blueberrys sank to the bottom even rolling them in flour. No matter though were still good. Made for PAC spring 2009.

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    Nutritional Facts for Lemon Blueberry Muffins

    Serving Size: 1 (95 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 268.7
     
    Calories from Fat 108
    40%
    Total Fat 12.0 g
    18%
    Saturated Fat 7.1 g
    35%
    Cholesterol 76.0 mg
    25%
    Sodium 206.7 mg
    8%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 1.0 g
    4%
    Sugars 26.2 g
    104%
    Protein 3.3 g
    6%

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