1 c all-purpose flour
1/2 c whole-wheat flour
2 tbsp brown sugar
1 tsp baking powder
1/4 tsp baking soda
salt to taste
1 c plain nonfat yogurt
1 egg
1 egg white
1 tsp vanilla extract
1/4 c fresh blueberries, washed and dried
1 tbsp finely minced crystallized ginger
2 tsp grated lemon zest
Directions:
Preheat the oven to 400 degrees. Coat a 12-cup muffin pan
with cooking spray. In large bowl, mix together the flours,
sugar, baking powder, baking soda, and salt. In a medium bowl,
combine the yogurt, egg, and egg white. Beat well. Fold in
the remaining ingredients. Add the egg mixture to the flour
mixture and mix until just combined. Fill the muffin cups
two-thirds full with batter. Bake for 15 minutes until tester
comes out clean and muffins are lightly browned. Remove muffins
from pan and let cool.
Makes 12 Servings.
Dietary Exchanges: 1 Starch
Nutrients Per Serving:
91 Calories
6 Calories From Fat
1 g Total Fat
0.2 g Saturated Fat
18 g Total Carbohydrate
5 g Sugar
1 g Dietary Fiber
4 g Protein
18 mg Cholesterol
86 mg Sodium (without added salt)
