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Sugary Blueberry Muffins
Makes 24 servings; 1 Points per serving
2 cups bisquick
1/2 cup sugar
8 oz light sour cream
1 egg
1 cup of blueberries
1/2 Tbsp sugar
1 tsp lemon rind
Combine bisquick and sugar in a large bowl. Whisk together the egg and sour cream. Add to dry ingredients and stir until moistened.
Stir in blueberries. Spoon mix into muffin tins filling each cup 1/2 full.
Mix the 1 tablespoon of sugar and lemon rind. Sprinkle over the top of the muffin mix.
Bake at 400 degrees 10-12 minutes.
24 muffins
Per Serving (excluding unknown items): 64 Calories; 2g Fat (21.2% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Makes 24 servings; 1 Points per serving
2 cups bisquick
1/2 cup sugar
8 oz light sour cream
1 egg
1 cup of blueberries
1/2 Tbsp sugar
1 tsp lemon rind
Combine bisquick and sugar in a large bowl. Whisk together the egg and sour cream. Add to dry ingredients and stir until moistened.
Stir in blueberries. Spoon mix into muffin tins filling each cup 1/2 full.
Mix the 1 tablespoon of sugar and lemon rind. Sprinkle over the top of the muffin mix.
Bake at 400 degrees 10-12 minutes.
24 muffins
Per Serving (excluding unknown items): 64 Calories; 2g Fat (21.2% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.