Recipe - Blueberry Yogurt Muffins

2 cup All purpose flour
1/3 cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
One fourth teaspoon Salt
One fourth cup Unsweetened orange juice
2 tablespoon Vegetable oil *
1 teaspoon Vanilla extract
8 ounce Nonfat plain yogurt (it
called for lofat vanilla
yogurt)
One fourth cup Egg beaters (it called for
1 egg)
1 cup Blueberries
Pam
1 tablespoon Sugar

Cooking Light Sept/Oct 1992

Combine first 5 ingredients in a large bowl; make a well in center of
mixture. Combine orange juice and next 4 ingredients; stir well. Add to
dry ingredients, stirring until just moistened. Gently fold in
blueberries.

Divide batter evenly among 12 muffin cups coated with cooking spray;
sprinkle 1 tblsp sugar evenly over muffins. Bake at 400 degrees for 18
minutes or until golden. Remove from pan immediatly; let cool on a wire
rack.

* I have tried making these by substituting the oil with more juice, with
prune paste, with just about everything I could think of and I don't think
they turn out as well as they do with the oil. This is just my opinion, if
you have good luck using a substitution please let me know.

Cal: 150 Fat: 3.4 g Carb: 26.4g Fiber: 1.1g

These counts are for the lofat yogurt and the whole egg. Could someone
please put this through MasterCook for me? Tom is making me wait until
Christmas before I can get MasterCook. Sniff.

Posted to Digest eatlf.v096.n208

Date: Sun, 03 Nov 1996 10:24:54 0500

From: "Katherine L. Rodman" afn25136@afn.org