INGREDIENTS
1/3 Cup Milk
1/4 Cup Canola or Vegetable Oil
1 Container (6 oz) Yoplait Blueberry Yogurt
1 Egg
1 3/4 Cups All-purpose Flour
1/4 Cup Sugar
1 Tbsp Lemon Zest
1 Tbsp Lemon Juice
2 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 Cup Fresh Blueberries (if frozen, do not thaw)
DIRECTIONS
1. Preheat oven to 375 degrees. Line muffin pan with paper baking cups.
2. In large bowl, beat milk, oil, yogurt and egg. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries, and divide batter evenly among cups.
3. Baking 15 - 18 minutes or until golden brown.
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