| 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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