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Yield: 1 dozen (serving size: 1 muffin) 2 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1/4 cup butter 1 1/4 cups low-fat buttermilk 1 large egg 1 tablespoon grated lemon rind 1 cup blueberries Cooking spray 1 tablespoon fresh lemon juice 1/2 cup powdered sugar Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins. Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch. CALORIES 187 (23% from fat); FAT 4.8g (sat 2.7g,mono 1.4g,poly 0.3g); IRON 1.1mg; CHOLESTEROL 30mg; CALCIUM 59mg; CARBOHYDRATE 32.6g; SODIUM 264mg; PROTEIN 3.7g; FIBER 1g Cooking Light, APRIL 2003  |
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