Blueberry Muffins(Lo-Cal) - cooking recipe

Ingredients
    2/3 c. all-purpose flour, divided
    1/3 c. fresh or frozen blueberries, thawed
    1/2 tsp. baking powder
    1/4 tsp. baking soda
    1/8 tsp. salt
    3 Tbsp. \"measures-like-sugar\" calorie-free sweetener (Splenda)
    1/3 c. plain fat-free yogurt
    2 tsp. canola oil
    1/2 tsp. vanilla
    1 large egg, lightly beaten
    cooking spray
Preparation
    Preheat oven to 375\u00b0. Lightly spoon flour into dry measuring cup; level with a knife. Toss blueberries with 2 teaspoons flour and set aside. Combine remaining flour, baking powder and next 3 ingredients in a medium bowl; make a well in the center of mixture. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring just until moist. Fold blueberries into batter. Spoon batter into 4 muffin cups coated with cooking spray. Bake at 375\u00b0 for 18 minutes. Remove from pan immediately and cool on a wire rack.

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