MUFFINS: Blueberry-Yogurt Muffins (from Cooking Light)

I double this recipe and make them in the large muffin tins -- makes 11 or 12. I also use plain low-fat yogurt that I make myself (since I always have it on hand).

2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 cup sugar
1 egg, lightly beaten
1/2 cup unsweetened orange juice
2 tbsp veg oil
1 tsp vanilla extract
1 (8 oz) carton vanilla low-fat yogurt
1 cup fresh or frozen blueberries, thawed
veg cooking spray
1 tbsp sugar

Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Combine egg and next 4 ingredients; add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in blueberries.

Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 tbsp sugar evenly over batter. Bake at 400 degrees for 18 minutes or until golden. Remove from pans immediately; cool on a wire rack.

Yield: 1 dozen (serving size: 1 muffin)

Calories: 153 (19% from fat)
Protein: 3.l7 g
Fat: 3.3g (sat 0.7g)
Carbohydrate: 27.2g
Fiber: 0.9g
Cholesterol: 19mg
Iron: 1.1mg
Sodium: 172mg
Calcium: 62mg