Weight Watchers Low Fat Blueberry Yogurt Muffins

Flour, white, 1 1/2 cups
Whole Wheat Flour, 1/2 cup
Splenda Sugar Blend for Baking, 1/3 cup
Baking Powder, 1 tsp
Baking Soda, 1 tsp
Minute Maid Light Orange Juice 50 % Less Calories, 1/4 cup
Applesauce, unsweetened, 2 T
Vanilla Extract, 1 tsp
Egg Beater, 1/4 cup
Blueberries, fresh or frozen (unsweetened), 1 cup
Dannon Light & Fit Nonfat Vanilla Yogurt, 6 to 8 oz
Flax Seed Meal (ground flax), 2 tbsp

Directions:

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine orange juice, apple sauce, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in blueberries.

3. Spoon batter into muffin cups coated with cooking spray. Bake muffins at 400 degrees for 18 minutes until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack.

Yield: 12. Serving size: 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user PAM529.