Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: mix flour, sugar, baking powder, salt and lemon rind into a large bowl. beat egg in a med sized bowl, add milk and butter. add egg mixture to dry ingredients. stir until just mixed. batter will be lumpy. stir in blueberries. fill pans and bake at 425 for 15 minutes. take slightly cooled muffins and dunk tops into butter and then the sugar.

Target recipe: place oven rack in top 1/3 of oven. pre-heat to 400. line 12 muffin cups with liners and lightly spray liners with nonstick spray. sift together flour, baking powder and salt. set aside. beat margarine at medium speed with mixer until creamy. gradually add splenda and honey, beating until light and fluffy. add eggs one at a time, beating until blended after each addition. stir in vanilla. alternately add flour mixture and milk beginning and ending with flour. beat at low speed until blended after each addition. fold in blueberries. spoon batter evenly into paper-lined muffin cups. bake 20-22 minutes or until golden brown. remove from pan immediately and cool on wire rack.