Blueberry-Orange Whole Wheat Muffins
Source: Midwest Living
Blueberry-Lemon Whole Wheat Muffins:
Prepare as above, except substitute 1 teaspoon finely shredded lemon peel for the 2 teaspoons finely shredded orange peel and use 3/4 cup buttermilk total for the 1/2 cup buttermilk and 1/4 cup orange juice. Bake as directed.
*Test Kitchen Tip:
To make 1/2 cup sour milk, place 1-1/2 teaspoons vinegar or lemon juice in glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.
207 calories; fat 8g; cholesterol 18mg; saturated fat 1g; carbohydrates 30g; mono fat 2g; poly fat 4g; insoluble fiber 3g; sugars 11g; protein 5g; vitamin a 48.6IU; vitamin c 4.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 155mg; potassium 159mg; calcium 101mg; iron 1.6mg.