Buttermilk Blueberry Muffins

Buttermilk Blueberry Muffins

2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt
1 cup buttermilk

In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutritional Analysis: One serving (1 each) equals 145 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 267 mg sodium, 31 g carbohydrate, 0 fiber, 4 g protein.

Diabetic Exchanges: 2 starch.

This recipe sounds lovely, am going to make some today!

In reply to your quote, unfortunately at my age Laughter can also be a diuretic LOL