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Ingredients
- 2 c. Bisquick
- 1/4 c. Artificial sweetener (equivalent to 6 tb sugar)
- 1 c. Commercial lowfat sour cream
- 1 x Egg
- 1 c. Fresh blueberries
- 2 tsp Grated lemon peel
Directions
- Preheat oven to 425 F (210 C) and grease 12-c. muffin pan. Combine Bisquick and 1/4 c. artificial sweetener. Make a well in centre of mix and add in lowfat sour cream and egg all at once. Beat with a fork till all ingredients are well combined. Gently mix in fresh blueberries.
- Put 1/4 c. of batter into each muffin c.. In a small bowl, combine lemon peel and 2 Tbsp. artificial sweetener. 8. Sprinkle peel and sweetener mix over batter in each muffin c.. Bake on centre shelf for 20 to 25 min, or possibly till golden.
- These muffins are best served warm. Exchange per Makes 12 muffins
- Bruce Koffler
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 661g | |
| Calories 1626 | |
| Calories from Fat 771 | 47% |
| Total Fat 87.56g | 109% |
| Saturated Fat 37.51g | 150% |
| Trans Fat 0.0g | |
| Cholesterol 311mg | 104% |
| Sodium 3341mg | 139% |
| Potassium 893mg | 26% |
| Total Carbs 181.43g | 48% |
| Dietary Fiber 8.9g | 30% |
| Sugars 50.8g | 34% |
| Protein 30.79g | 49% |
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