Blueberry Lemon Muffins
by:
These healthy muffins are made with yogurt, oats, and an abundance of fresh blueberries. The blueberry lemon combination is classic.
ingredients
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serves: 12
1 cup whole wheat pastry flour
1 cup quick cooking oats
1/2 cup brown sugar (packed)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup nonfat plain yogurt
1/4 cup canola oil
1 egg
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon lemon zest (from 1 lemon)
Servings Per Recipe: 12
Amount per Serving
Calories: 160
- Total Fat: 5.8 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Cholesterol: 14 mg
- Sodium: 129.3 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.1 g
- Sugars: 11.9 g
- Protein: 4 g
preparation
1. Preheat oven to 425F degrees.
2. Prepare 12-cup regular muffin pan with cooking spray or liners.
3. Whisk together flour, oats, brown sugar, baking powder, baking soda in a large bowl.
4. In a small bowl, mix together yogurt, oil, egg and vanilla.
5. Pour yogurt mixture into center of dry ingredients; stir until just blended. Do not over mix.
6. Fold in blueberries and lemon zest. (Note: batter is thick)
7. Divide batter evenly between prepared muffin cups. Bake 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan, then remove from muffin pan and cool completely on wire rack.
Cooks' note:
You can use all-purpose flour in place of the whole wheat pastry flour.
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comments
Mommy_loves_to_cook
November 29, 2011