Preheat oven to 350. Coat muffin tins with cooking spray
Beat sugar and margarine with wooden spoon. Stir in the yogurt, blueberries, puree, egg, extract, and zestAdd flour, flaxseed meal, baking powder, baking soda, and salt. Stir to combine.
Divide into muffin tins and cook 16 minutes
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 12|
|Calories from Fat: 94 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 18.4mg||6 %|
|Sodium 248.3mg||9 %|
|Potassium 162.5mg||4 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 42.3g|
|Protein 5.1g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 290
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