Blueberry yogurt muffins

Yield: 1 Servings

Measure Ingredient
2 cups All purpose flour
⅓ cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
¼ teaspoon Salt
¼ cup Unsweetened orange juice
2 tablespoons Vegetable oil *
1 teaspoon Vanilla extract
8 ounces Nonfat plain yogurt (it called for lofat vanilla yogurt)
¼ cup Egg beaters (it called for 1 egg)
1 cup Blueberries
Pam
1 tablespoon Sugar

Cooking Light Sept/Oct 1992

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine orange juice and next 4 ingredients; stir well. Add to dry ingredients, stirring until just moistened. Gently fold in blueberries.

Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1 tblsp sugar evenly over muffins. Bake at 400 degrees for 18 minutes or until golden. Remove from pan immediatly; let cool on a wire rack.

* I have tried making these by substituting the oil with more juice, with prune paste, with just about everything I could think of and I don't think they turn out as well as they do with the oil. This is just my opinion, if you have good luck using a substitution please let me know.

Cal: 150 Fat: 3⅖ g Carb: 26.4g Fiber: 1.1g These counts are for the lofat yogurt and the whole egg. Could someone please put this through MasterCook for me? Tom is making me wait until Christmas before I can get MasterCook. Sniff.

Posted to Digest eat-lf.v096.n208 Date: Sun, 03 Nov 1996 10:24:54 -0500 From: "Katherine L. Rodman" <afn25136@...>

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