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Lemon-Blueberry Muffins




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




Nonstick spray coating
2 cups all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup plain nonfat yogurt
1/4 cup frozen egg product, thawed
2 tablespoons cooking oil
1 teaspoon finely shredded lemon peel
1 cup fresh or frozen blueberries


Recipe



Spray twelve 2-1/2-inch muffin cups with nonstick spray coating; set aside.

2. In a large mixing bowl stir together flour, sugar, baking powder, and baking soda. Make a well in the center of dry mixture.

3. In a medium mixing bowl combine yogurt, egg product, oil, and lemon peel. Add yogurt mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

4. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Then remove muffins from muffin cups Serve warm. Makes 12 muffins.