Heat oven to 375 degrees, coat 12-cup muffin tin with non-stick spray or use paper muffin cups. Using electric mixer, blend yogurt, egg beaters, sugar, and juice. Sift together flour, baking powder, baking soda, and salt and add to yogurt mixture. Gently stir in blueberries (or raspberries). Fill muffin cups with batter, to just below the tops of the cups. Bake at 375? for 22-25 minutes, or until toothpick inserted comes out clean. Remove from oven. Leave muffins in tin for 10-15 minutes to firm, then serve. Makes 12 muffins. from http://www.europa.com/~tgt/meatless.htm Posted to Kitmailbox 8/98 by JoAnn Pellegrino NOTES : Fat-free muffins do not keep well - eat warm from the oven. Vegetarians: watch-out for gelatin in the yogurt! Recipe by: Auntie Woofs Vegetarian & Bread Recipes Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 12|
|Calories from Fat: 8 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.4mg||1 %|
|Sodium 194.7mg||7 %|
|Potassium 154.1mg||4 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 45.2g|
|Protein 4.3g||6 %|
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Calories per serving: 207
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