Blueberry & Cherry Yogurt Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 140.1
- Total Fat: 5.6 g
- Cholesterol: 16.5 mg
- Sodium: 269.7 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.1 g
- Protein: 4.9 g
View full nutritional breakdown of Blueberry & Cherry Yogurt Muffins calories by ingredient
Introduction
Made with nonfat, plain Greek yogurt, these muffins are very moist. They won't keep for long though, so eat 'em quick! Made with nonfat, plain Greek yogurt, these muffins are very moist. They won't keep for long though, so eat 'em quick!Number of Servings: 12
Ingredients
-
1/3 cup nonfat milk
1/4 cup canola oil
1 cup plain, nonfat Greek yogurt
1 egg
1 tblsp lemon juice
1 cup oatmeal
1 cup whole wheat flour
1/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup fresh blueberries
3/4 cup cherries, pitted and diced
Tips
You can substitute honey for the sugar, just add it to the wet ingredients, and add a little extra oats to absorb the moisture.
You can also substitute whole wheat flour for white flour.
Some other fruits would also work well for these muffins, such as pineapple or other berries.
Directions
Preheat oven to 400F. Grease bottoms of 12 muffin tray.
Mix first five ingredients together with a wire whisk.
In a separate bowl, mix dry ingredients together.
Add dry ingredients to yogurt mixture.
Gently stir in fruit.
Separate evenly into 12 muffins. Cook at 400F for 14-18 minutes.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SARAHSTONE0.
Mix first five ingredients together with a wire whisk.
In a separate bowl, mix dry ingredients together.
Add dry ingredients to yogurt mixture.
Gently stir in fruit.
Separate evenly into 12 muffins. Cook at 400F for 14-18 minutes.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SARAHSTONE0.