Blueberry Lemon muffins are on the menu today!
Here's what you'll need to get started
Nonstick cooking spray
1/2 cup firmly packed brown sugar
4 tablespoons butter
1 cup lowfat lemon yogurt
1 cup blueberries
1/2 cup yellow squash puree
1 large egg
2 teaspoons lemon extract
1 teaspoon lemon zest
2 cups flour
1/4 cup flaxseed meal
1 teaspoon baking pwder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat your oven to 350 and coat a 12 cup muffin tin with nonstick cooking spray (or line with paper baking cups)
In a large bowl, combine the sugar and butter. Add the yogurt, blueberries, yellow squash puree, egg, lemon extract and zest.
Add the flour, flaxseed meal, baking powder, baking soda and salt. Stir just until combined - batter is supposed to be lumpy.
Divide the batter among the muffin cups and bake for approximately 13-16 minutes.
Enjoy!
2 comments:
Hey MacKenzie, someday when you're back in the real world (I'm so jealous of your vacation you lucky girl!) - for squash puree, etc, in your recipes, do you think baby food would work or do I actually have to puree some squash? :-)
I think using baby food is a super idea Libby!
Post a Comment