Last night Brian and I met our good friend Todd at Andolini’s Pizza last night for a short study break. He is in his second semester of medical school at OSU. It was my first time there and the pizza did not disappoint! We did have a good long wait, but it was worth it.
We ordered the smoked mozzarella (their specialty) and pepperoni on half and the supreme on the other. That pizza was huge!
We got home at a decent hour, and I decided to make my husband his favorite blueberry muffins that he has been pestering me to make. They are from Cooking Light so only about 150 calories each if you don’t add the extra lemon-powered sugar glaze. Here is the recipe:
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind ( I used lemon juice)
1 cup blueberries
1 tablespoon fresh lemon juice
1/2 cup powdered sugar
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
- Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
- Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
I didn’t glaze my muffins as my husband doesn’t want any extra sugar on them, but they are still good! I highly recommend this recipe!