1/4 teaspoon soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup low-fat buttermilk
1/4 cup canola oil
1 cup frozen or fresh blueberries
COMBINE dry ingredients in bowl; whisk egg, buttermilk and oil in small bowl; add to dry ingredients; fold in blueberries.
FILL equally 12 cups of paper-lined or sprayed muffin pan.
BAKE at 375° for 15 to 20 minutes or just baked through.
Nutrition information: Per muffin: 120 calories, 45 calories from fat, 5 grams fat, 0.5 grams saturated fat, 20 milligrams cholesterol, 130 milligrams sodium, 16 grams carbohydrates, 1 gram fiber, 2 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.