kayeandjim00
<font color=purple>Now living in Onderland!<br><fo
- Joined
- Nov 10, 2002
I know the name sounds odd - 
but these were actually very good! The recipe comes from the Cooking Light Five Star Recipes Cookbook and the book said it was one of reader's all time favorites.
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/3 Cup Sugar
1 Egg, lightly beaten
1/4 Cup unsweetened orange juice
2 Tablespoons vegetable oil
1 Teaspoon Vanilla Extract
1 (8 oz) carton vanilla low-fat yogurt
1 Cup fresh or frozen blueberries, thawed
Vegetable cooking spray
1 Tablespoon Sugar
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries.
Spoon batter evenly into 12 muffin cups coated with cooking spray. Srinkle 1 Tablespoon sugar evenly over batter. Bake at 400° for 18 minutes or until golden. Remove from pans immediately; cool on wire rack.
Yield 1 dozen
Calories - 153
Protein - 3.7 g
Fat - 3.3 g
Carbohydrate - 27.2 g
Fiber - 0.9 g
Cholesterol - 19 mg
Iron - 1.1 mg
Sodium - 172 mg
Calcium - 62 mg
but these were actually very good! The recipe comes from the Cooking Light Five Star Recipes Cookbook and the book said it was one of reader's all time favorites. 2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/3 Cup Sugar
1 Egg, lightly beaten
1/4 Cup unsweetened orange juice
2 Tablespoons vegetable oil
1 Teaspoon Vanilla Extract
1 (8 oz) carton vanilla low-fat yogurt
1 Cup fresh or frozen blueberries, thawed
Vegetable cooking spray
1 Tablespoon Sugar
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries.
Spoon batter evenly into 12 muffin cups coated with cooking spray. Srinkle 1 Tablespoon sugar evenly over batter. Bake at 400° for 18 minutes or until golden. Remove from pans immediately; cool on wire rack.
Yield 1 dozen
Calories - 153
Protein - 3.7 g
Fat - 3.3 g
Carbohydrate - 27.2 g
Fiber - 0.9 g
Cholesterol - 19 mg
Iron - 1.1 mg
Sodium - 172 mg
Calcium - 62 mg
