Blueberry Yogurt Muffins
These are slightly sweet, bakery style muffins that are perfect with a cup of coffee.  Very good tender
muffins!   This recipe is from “Cooking Light”  magazine so  it is lower in fat in calories.

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

¼ cup unsweetened orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8-ounce) carton vanilla low-fat yogurt

1 egg

1 cup fresh or frozen blueberries, thawed
Vegetable cooking spray
1 tablespoon sugar

Preheat the oven to 400 deg. F.

Combine first 5 ingredients in a large bowl; make a well in center of mixture.  Combine orange juice and
next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened.  Gently fold in blueberries.
Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly
over muffins.  Bake at 400 deg. F for 18 minutes or until golden.  Remove from pans immediately; let cool
on a wire rack.  Yield:  1 dozen

Per muffin:  150 calories, Fat 3.4 grams, Carbs 24.6 grams, Fiber 1.1 gram, Sodium 161 mg.