Another yummy recipe!

Here's another yummy and healthy recipe for you cooks out there. This one is from the kitchen of Cindy Huff. And Sarah, in response to your question/comment after the Applesauce Meatloaf, we do have a recipe to fit your needs. It's here at The Lighthouse. Drop in and pick up your copy of Angel Lush. I think it will fit the bill! Now for the recipe!

Blueberry Streusel Muffins

1 1/2 cups all purpose flour

1/4 cup sugar

1/4 cup packed brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg, lighthly beaten

1/2 cup plus 2 tablespoons fat-free milk

2 tablespoons butter, melted

1 1/4 cups fresh or frozen blueberries (if frozen do not thaw)

1 teaspoon grated lemon peel

TOPPING:

1/4 cup chopped pecans

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon grated lemon peel

1 tablespoon butter, melted

GLAZE:

1/4 cup confectioner's sugar

1 1/2 teaspoons lemon juice

In large bowl, combine the first six ingredients. Combine egg, milk adn butter; stir into dry ingredients until just moistened. Fold in blueberries and lemon peel. Coat muffin cups with nonstick cooking spray or use paper liners; fill three-fourths full with batter.

Combine topping ingredients; sprinkle about 1 tablespoon over each muffin. Bake 350 for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.

Yield: 1 dozen

Nutritional Analysis: 1 muffin equals 181 calories, 5 g fat (2 g saturated), 26 mg cholesterol, 133 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protien.

Diabetic Exchanges: 2 starch, 1 fat

Cooks note: I personally use egg beaters & Land-o-Lakes light butter. This cuts the fat, cholesterol, etc. and they still taste YUMMY!