Ingredients:

  • Baking Spray
  • 1 cup whole wheat flour
  • 1 cup quick-cooking oats, uncooked
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain nonfat yogurt
  • 4 tablespoons butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 1 teaspoon grated lemon peel (zest)

Directions:

  1. Preheat oven to 425°. Spray 12-cup regular muffin pan with baking spray.
  2. Blend together flour, oats, brown sugar, baking powder, baking soda, and salt in large bowl.
  3. Stir together yogurt, butter, egg, and vanilla in small bowl.
  4. Pour yogurt mixture into the center of dry ingredients.  Stir until just blended, do not over mix.  Fold in blueberries and lemon peel.
  5. Divide batter evenly between muffin cups.  Bake 12 to 14 minutes or until toothpick comes out clean.
  6. Cool 5 minutes in pan.  Remove from muffin cups, cool on wire rack.
12 Servings Calories Protein Fat Carbohydrate
1 muffin per serving 149 4g 5g 24g( 2g fiber)

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