| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Breads and | 12 | Muffins | |
INGREDIENTS
| 1 | c | Blueberries; fresh or unthawed frozen |
| 1 | tb | Flour |
| 1 | c | Yogurt; plain, low fat |
| 3 | tb | Vegetable oil |
| 1 | ts | Vanilla extract |
| 1 | Egg | |
| 1 | c | Whole wheat flour |
| 1 | c | Cornmeal |
| 1/4 | c | Sugar |
| 3 | ts | Baking powder |
| 1 | ts | Baking soda |
INSTRUCTIONS
Heat oven to 400F. Spray 12 medium muffin cups with nonstick cooking spray, or line with paper baking cups. Toss blueberries and all purpose flour; set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries. Divide batter evenly among muffin cups (about 2/3 full). Bake about 15 minutes or until golden. Immediately remove from pan to wire rack. Contributor: Breakfast and Brunch (Gold Medal Flour) Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis <accmplce@mail.on.rogers.wave.ca> on 16 D, ec 1997
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