Blueberry Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 c flour2 t baking powder1 t baking sodapinch salt1/2 c ground flaxseed1 c. (not one container, but 1 cup, which is more than 1 container) of vanilla yogurt1/2 c. packed light brown sugar2-5 T. low-fat milk1 c. fresh or frozen blueberries
Preheat the oven to 350. Combine the flour, baking powder, baking soda, salt & flaxseed in a mixing bowl. In a smaller bowl, combine the yogurt & brown sugar until well blended. Make a well in the center of the flour mixture and pour in the wet mixture and 2 T of the milk. Stir together vigorously until well blended, but don't over-beat. The batter should be of a medium thickness. If it seems too stiff or dry, add a small amount more of the milk (depending on the day, I've needed up 3 T more!). Stir in the blueberries and divide the batter among 12 paper-lined muffin cups. Bake for 23-25 mins or until the tops of the muffins are golden and a toothpick inserted in the center of one comes out clean. Do *not* overbake or the muffins will be dry.
Number of Servings: 12
Recipe submitted by SparkPeople user CINDYNOT.
Number of Servings: 12
Recipe submitted by SparkPeople user CINDYNOT.
Nutritional Info Amount Per Serving
- Calories: 147.2
- Total Fat: 1.8 g
- Cholesterol: 0.2 mg
- Sodium: 212.8 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.2 g
- Protein: 4.1 g
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