Behind the Recipes
Light Blueberry Muffins by Divya Gugnani
INGREDIENTS:
2 egg whites
1 cup plain nonfat yogurt
1/4 cup softened butter
1 1/4 cups whole wheat flour
1 cup quick-cooking oat
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 cup blueberries
PREPARATION:
1. Preheat oven to 400F.
2. Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with baking cups.
3. Mix all ingredients except blueberries just until flour is moistened and appears to be lumpy. Fold in blueberries.
4. Divide batter into muffin cups.
5. Bake 20 - 25 minutes or until golden brown.
6. Immediately remove from pan.
7. Heat oven to 425F. Bake about 20 minutes.
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