Blueberry-Yogurt Muffins


2 cups all-purpose flour
1/3 cup sugar (splenda)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup orange juice
2 tbsps vegetable oil
1 tsp vanilla extract
1 (8 oz) carton vanilla low-fat yogurt
1 large egg, lightly beaten
1 cup fresh or frozen blueberries, thawed
Cooking spray
1 tbsp sugar

Preheat oven to 400 deg F.
Combine flour, 1/3 cup sugar, baking powder,baking soda,
and salt in a large bowl; make a well in center of mixture.
Combine orange juice and next 4 ingredients; add to dry
ingredients, stirring just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray;
sprinkle 1 tablespoon sugar evenly over muffins. Bake muffins at
400 deg F for 18 minutes or until a wooden toothpick inserted in
center comes out clean.
Remove muffins from pan immediately; place on a wire rack.

Serves 12

150 Calories
3g Fat
1g Fiber
4g Protein
26g Carbs
19mg Chol
161mg Sodium
Exchanges:
1 Starch
1/2 Fruit
1 Fat

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