- 12
- 15 mins
- 45 mins
Ingredients
- 1/3 cup milk
- 1/4 cup canola or vegetable oil
- 1 container (6 oz) Yoplait® Greek Fat Free honey vanilla yogurt
- 1 egg
- 1 3/4 cups Gold Medal® all-purpose flour
- 1/4 cup sugar
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup fresh or frozen (do not thaw) blueberries
Preparation
Step 1
1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
2. In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
3. Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Nutrition Information:
Nutrition Information:
1 Serving (1 Muffin)
* Calories 150
o (Calories from Fat 50),
* Total Fat 5g
o (Saturated Fat 1/2g,
o Trans Fat 0g),
* Cholesterol 20mg;
* Sodium 270mg;
* Total Carbohydrate 22g
o (Dietary Fiber 0g,
o Sugars 7g),
* Protein 3g;
Percent Daily Value*:
* Calcium ;
Exchanges:
* 1 Starch;
* 0 Fruit;
* 1/2 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 0 Lean Meat;
* 0 High-Fat Meat;
* 1 Fat;
Carbohydrate Choices:
* 1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.