2 cups flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup vanilla yogurt
1/4 cup milk
1/4 cup egg product
2 tablespoons cooking oil
1 teaspoon finely shredded lemon peel
1 cup blueberries
Spray muffin tins or use paper cups. In a large mixing bowl stir together flour, sugar, baking powder and baking soda. Make a well in the center of the dry mixture. In a medium mixing bowl combine yogurt, egg product, milk, oil and lemon peel. Add yogurt mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Fill muffin cups 2/3 full and bake at 400 degrees for 20-25 minutes.
Makes 12 muffins.
If you have a sweet tooth like I do you might want to add 1/3 cup sugar instead of 3 tablespoons.
These were very light and healthy!
The original recipe is from bhg. I changed a few things.
click here for this recipe