Sour Cream Blueberry Muffins

Recipe Ingredients

1/4 cup	49g / 1.7oz	Softened butter - plus more
1 cup	198g / 7oz	Sugar - plus
2 tablespoons	30ml	Sugar
3/4 cup	148g / 5.2oz	Egg substitute (equivalent to 3 eggs)
1 teaspoon	5ml	Vanilla extract
2 cups	125g / 4.4oz	Flour
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Low-fat sour cream
1 teaspoon	5ml	Baking soda
2 cups	474ml	Blueberries
1/4 teaspoon	1.3ml	Nutmeg

Recipe Instructions

Beat butter until light and creamy. Beat in 1 cup sugar until mixture is light and fluffy, then beat in egg substitute and vanilla until all ingredients are blended.

Stir together flour, baking powder and salt in bowl. Combine sour cream and baking soda in separate bowl. Stir sour cream mixture into butter mixture alternately with dry ingredients. Fold in blueberries.

Spoon batter into 3 greased 6-cup muffin pans. Combine 2 tablespoons sugar and nutmeg and sprinkle over top of muffins. Bake at 350 degrees until wooden pick inserted in center comes out clean, about 20 minutes.

This recipe yields 18 muffins.

Each muffin: 139 calories; 118 mg sodium; 7 mg cholesterol; 3 grams fat; 26 grams carbohydrates; 3 grams protein; 0.25 gram fiber.

Source:
The Los Angeles Times, 03-29-2000

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