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Nutrition Facts
Serving Size 1 muffins 54g Recipe makes 12 muffins) The following items or measurements are not included below: 3 tablespoons Splenda sugar substitute
Calories 146
Calories from Fat 69		(46%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 197mg		8%
Potassium 133mg		3%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 3.3g	13%
	Sugars 4.6g
Protein 4.0g		7%
Vitamin A 39mcg		0%
Vitamin B6 0.1mg		4%
Vitamin B12 0.1mcg		1%
Vitamin C 2mg		3%
Vitamin E 1mcg		4%
Calcium 64mg		6%
Iron 1mg		5%
how is this calculated?

Lemon Blueberry Flax Muffins Recipe #245257

I got this recipe from my friend who owns a blueberry farm.

by Abby Girl

28 min | 10 min prep

12 muffins

1/2 cup blueberries (fresh or frozen)
1 1/2 cups whole wheat flour
1/3 cup flax seed, grounded
3 tablespoons sugar
3 tablespoons Splenda sugar substitute
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plain yogurt, low fat
1/4 cup canola oil
2 teaspoons lemon rind, grated
2 tablespoons lemon juice, fresh
1 egg

In a small bowl, toss blueberries with 1 tsp of the flour. Set aside.
In separate bowl, stir together remaining flour, flax, sugars, baking powder, baking soda and salt.
In glass measuring cup, whisk together yogurt, oil, lemon rind, lemon juice and egg.
Pour into dry ingredients; stir just until moistened. Stir in reserved blueberries.
Divide batter among 12 muffin trays. Bake in 400°F oven for 18 minutes or until muffins are lightly browned.

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Lemon Blueberry Flax Muffins Recipe #245257

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