YOGURT MUFFINS
1/3 cup All-purpose flour
1/4 tsp. Baking powder
1/8 tsp. Baking soda
Dash Salt
1 Tbl. Sugar
3 Tbl. Vanilla low-fat yogurt
1 tsp. Vegetable oil
1/4 tsp. Vanilla extract
1 Egg white
Vegetable cooking spray
Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
Spoon batter evenly into 2 muffin pan cups coated with cooking spray.
Bake at 400? for 15 to 18 minutes or until golden. Remove from pan immediately.
Yield: 2 muffins
To increase the fiber content of Yogurt Muffins, fold 2 tablespoons chopped dates into muffin batter, or sprinkle 2 tablespoons low-fat granola over muffin batter before baking.
Per Muffin:
Calories 150
Calories from Fat 18%
Saturated Fat 0.6 g
Fat 3.0 g
Carbohydrate 25.6 g
Protein 4.9 g
Cholesterol 1 mg
Sodium 193 mg
Exchanges:
1 1/2 Starch
1/2 Fat
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