It's been too long since I've shared a yummy recipe with you. I had some extra yogurt leftover so I found this recipe for Blueberry Yogurt Muffins. Also I'll mention that Lenore of Rock Op Co-Op has a dairy delivery from Brookford Farm so you can get some farm fresh yogurt from this co-op. Oh and this week Lenore had some local blueberries for sale as well as eggs so you can utilize many local ingredients into this recipe.
Blueberry Yogurt Muffins
2 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup orange juice 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 (8-ounce) carton vanilla low-fat yogurt 1 large egg, beaten 1 cup fresh or frozen blueberries, thawed Cooking spray 1 tablespoon sugar
1. Preheat oven to 400 degrees. 2. Lightly spoon 2 cups flour into dry measuring cup; level with a 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 tablespoon sugar evenly over muffins. Bake muffins at 400 degrees 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. Yield: 1 dozen
These turned out very yummy and fairly healthy for a muffin. There's 150 calories per muffin, 3 grams of fat and 1 gram of fiber. I got the recipe from The Complete Cooking Light Cookbook which I surprisingly snagged from Paperback Swap. You have to check them out, I've received so many great books from swapping.