Saturday, June 5, 2010

Blueberry-Yogurt Muffins

I am not usually a huge fan of blueberry muffins, because they are often too sweet when store bought.  However, this recipe from "The Complete Cooking Light Cookbook" sounded better than the average blueberry muffin recipe. As it turns out, the muffins are not very sweet at all. They are good, but not the best muffins ever (I also forgot the salt, oops!). These muffins are much lower in fat and calories than regular muffins though, which I suppose is a good thing.

Blueberry-Yogurt Muffins
From "The Complete Cooking Light Cookbook"
Prep: 12 minutes
Cook: 18 minutes

2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1/4 cup orange juice
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 (8-oz) carton vanilla low-fat yogurt
1 large egg, lightly beaten
1 cup fresh or frozen blueberries
Cooking spray
1 tbsp. sugar

1. Preheat oven to 400 F
2. Lightly spoon 2 cups flour into dry measuring cups; level with knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.  Combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.  Gently fold in blueberries.
3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle 1 tbsp. sugar evenly over muffins.  Bake muffins at 400 F for 18 minutes or until a wooden pick inserted in center comes out clean.  Remove muffins from pans immediately, and place muffins on a wire rack to cool.  Yield: 1 dozen.

1 comment:

  1. Yum, Kels!! Sounds delish- I will definitely have to try...


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