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Blueberry Yogurt Muffins
Healthy Exchanges Cookbook p.227
The blueberries shine in this easy muffin recipe. Fresh berries work best when you can get them, but frozen will do the trick out of season.
1 1/2 cups flour
1 tablespoon Sprinkle Sweet or Sugar Twin
2 tablespoons Brown Sugar Twin
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain fat-free yogurt
1 egg, slightly beaten, or equivalent in egg substitute
2 tablespoons + 2 teaspoons vegetable oil
1 1/2 cups fresh or frozen blueberries, thawed and drained
Preheat oven to 425 degrees. In a large bowl, combine flour, Sprinkle Sweet, Brown Sugar Twin, baking powder, and baking soda. Add yogurt, egg, and vegetable oil. Mix gently just to combine. Fold in blueberries. Spray muffin tins with butter-flavored cooking spray or line with paper liners. Fill 8 muffin wells 3/4 full. Bake 20 to 25 minutes or until muffins test done.
Hint: Fill unusued muffin wells with water. It protects the muffin tin and ensures even baking.
Each serving equals:
HE: 1 Br, 1 Fa, 1/4 Fr, 1/4 Sl, 1 OC
155 Calories, 4 gm Fa, 5 gm Pr, 24 gm Ca, 117 mg So, 2 Fi
DIABETIC: 1 St, 1 Fa, 1 1/2 Fr
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