2 cups bisquick (can sub. low fat Bisquick)
1/2 cup sugar (can substitute Splenda)
8 oz light sour cream
1 cup of blueberries
1/2 Tbsp sugar or Splenda
1 tsp lemon rind
Combine bisquick and sugar in a large bowl. Whisk together the egg and sour cream. Add to dry ingredients and stir until moistened.
Stir in blueberries. Spoon mix into muffin tins filling each cup 1/2 full.
Mix the 1 tablespoon of sugar and lemon rind. Sprinkle over the top of the muffin mix.
Bake at 400 degrees 10-12 minutes.
- Per Serving (excluding unknown items)
- 64 Calories
- 2g Fat (21.2% calories from fat)
- 1g Protein
- 12g Carbohydrate
- trace Dietary Fiber
- 1mg Cholesterol
- 119mg Sodium. Exchanges
- 1/2 Grain(Starch)
- 0 Lean Meat
- 0 Fruit
- 1/2 Fat
- 1/2 Other Carbohydrates.