Wild Blueberry Gingered Lemon Muffins
Recipe Description
Yield: Approximately 36 muffinsIngredients
- 1½ lbs (1½ qts) cake flour
- ¾ oz (2 tbsp) baking powder
- ¼ oz (2 tsp) baking soda
- ½ tsp salt
- 16 oz (2 cups) low-fat buttermilk
- 12 oz (1½ cups) egg substitute
- 12 oz (1½ cups) granulated sugar
- ½ cup canola oil
- 1½ lb (1 qt) wild blueberries
- 3 oz (? cup) crystallized ginger, chopped
- 2 tbsp lemon zest
- ? cup granulated sugar
- In bowl combine flour, baking powder, baking soda and salt; reserve.
- In another bowl beat together buttermilk, egg substitute, granulated sugar|sugar and oil; stir into flour mixture just to blend.
- Fold in wild blueberries, ginger and lemon zest.
- Scoop (.20) ¼-cup batter into each greased ?-cup muffin tin (36 total).
- Sprinkle each muffin with granulated sugar|sugar.
- Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch.
- Serve warm.
This article uses material from the "Wild Blueberry Gingered Lemon Muffins" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
