2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/3 cup sugar
1 omega-3 egg, lightly beaten
¼ cup orange juice
2 Tbsp. canola oil
1 tsp. vanilla extract
1 (8oz) carton low-fat vanilla yogurt
1¼ cup fresh or frozen blueberries, thawed
In a large bowl combine flour, baking powder, baking soda and sugar; make a well in the center of the mixture. In a small bowl, combine egg, orange juice, canola oil, vanilla and yogurt. Add yogurt mixture to flour mixture; stir just until moistened. Gently fold in blueberries. Spoon batter evenly into muffin pan coated with no-stick cooking spray. Bake at 400° for 18 minutes or until golden brown. Remove from pan immediately and cool on a wire rack. Makes 12 regular muffins or 24 mini muffins.
Nutrition facts for 1 muffin or 2 mini muffins:
152 calories, 3gm fat, 0.5gm saturated fat, 4gm protein, 27gm carbohydrate, 145mg sodium, 1gm fiber
Low-fat plain or vanilla yogurt both work great to replace some of the fat (margarine or oil) for quick breads, muffins, and some cakes.