Blueberry Lemon Corn Muffins

From Epicurious

1/2 stick (1/4 cup) unsalted butter
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
1/2 cup plus 1 tablespoon sugar
1 tablespoon freshly grated lemon zest
1/2 cup whole milk
2 large egg yolks
1/2 cup blueberries

After reading some of the comments, I replaced half the butter with a quarter cup of no sugar added applesauce and squeezed the lemon after zesting it. And I used the whole egg, not just the yolks.

Per Serving
Calories 168
Carbs 28
Fat 5
Protein 5

The recipe said it would make 6 muffins, but mine made about 8

I squeezed two oranges

Added some cucumber with dill and a stick of mozzarella to finish out my brunch.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: