| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Breads, Breakfast | 12 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/3 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | c | Orange juice |
| 1 | tb | Vegetable oil |
| 1 | ts | Vanilla extract |
| 8 | oz | Vanilla low-fat yogurt |
| 1 | Egg | |
| 1 | c | Fresh or thawed blueberries |
| Cooking spray | ||
| 1 | tb | Sugar |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; make a well in the center. Combine orange juice and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries. Divide batter among 12 muffin cups coated with Pam; sprinkle 1 Tbl sugar evenly over muffins. Bake at 400 degrees for 18 minutes or till golden. Remove from pans immediately. Cool on wire rack. Recipe by: Cooking Light Posted to MC-Recipe Digest V1 #1010 by NGerard221 <[email protected]> on Jan 14, 1998
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