Blueberry
Lemon Muffins
Ingredients:
1
cup fresh, frozen or canned blueberries, rinsed and drained
1
¾ cups whole wheat pastry flour
½
cup sugar
2
teaspoons baking powder
2
eggs
8
oz. lemon yogurt
¼
cup vegetable oil
Non-stick
spray
Preparation:
Preheat
oven to 375 degrees. Lightly spray muffin tin with non-stick spray.
Mix flour, sugar and baking powder in large mixing bowl. In another
bowl, beat eggs and mix in yogurt and vegetable oil. Stir into dry ingredients
and mix lightly. Fold in blueberries. Bake 18-20 minutes or until muffin
tops are browned. Loosen muffins and serve warm.
Servings:
12 medium muffins
