MUFFINS

STEALTH-HEALTH

BLUEBERRY MUFFINS

Oats, lemon zest and blueberries come together in this muffin recipe. Vegan margarine and soy yogurt are easy substitutions.

• 2 tablespoons butter

• 1 ½ cup unbleached all-purpose flour

• ½ cup sugar

• ½ cup old-fashioned oats

• 1 tablespoon baking powder

• Zest of 1 lemon

• ½ cup unsweetened applesauce

• ½ cup plain yogurt

• 1 ½ cups frozen blueberries

Heat oven to 350 degrees. Line muffin cups with paper liners or lightly grease them. Melt butter.

Mix the flour, sugar, oats and baking powder in a large bowl, stirring with a whisk to blend. Grate in lemon zest.

Add applesauce, yogurt and melted butter. Stir gently until all ingredients are just combined and moist. Fold in blueberries.

Divide the batter among the muffin cups. Bake for 35 minutes, or until tops are golden and firm. Makes 1 dozen muffins.

Per muffin: 153 calories (16 percent from fat), 2.7 g fat (1.3 g saturated, 0.7 g monounsaturated), 5.3 mg cholesterol, 3.4 g protein, 29.2 g carbohydrates, 1.8 g fiber, 121 mg sodium.

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