from Taste of Home's "Healthy Cooking" magazine
- 1- 1/4 c. flour
- 1 c. quick cooking oats
- 1/2 c. packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. nutmeg
- 1 egg, lightly beaten
- 1 c. fat free vanilla yogurt
- 1/4 c. light stick butter, melted
- 1 c. fresh blueberries
In a large bowl, combine the first 8 ingredients. In a small bowl, combine the egg, yogurt and butter. Stir into the dry ingredients until moistened. Fold in blueberries. Coat muffin cups with cooking spray or use paper liners. Fill cups 3/4 full. Bake at 400 degrees for 18-22 minutes.
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