Blueberry Muffins(Lo-Cal)
- 2/3 c. all-purpose flour, divided
- 1/3 c. fresh or frozen blueberries, thawed
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 3 Tbsp. "measures-like-sugar" calorie-free sweetener (Splenda)
- 1/3 c. plain fat-free yogurt
- 2 tsp. canola oil
- 1/2 tsp. vanilla
- 1 large egg, lightly beaten
- cooking spray
- Preheat oven to 375u0b0. Lightly spoon flour into dry measuring cup; level with a knife. Toss blueberries with 2 teaspoons flour and set aside. Combine remaining flour, baking powder and next 3 ingredients in a medium bowl; make a well in the center of mixture. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring just until moist. Fold blueberries into batter. Spoon batter into 4 muffin cups coated with cooking spray. Bake at 375u0b0 for 18 minutes. Remove from pan immediately and cool on a wire rack.
allpurpose flour, blueberries, baking powder, baking soda, salt, measureslikesugar, yogurt, canola oil, vanilla, egg, cooking spray
Taken from www.cookbooks.com/Recipe-Details.aspx?id=57763 (may not work)