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Blueberry Lemon Muffins
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2 cup flour
3/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup low-fat lemon yogurt
2 eggs, lightly beaten
1 egg white
1/4 cup melted butter
1 cup fresh blueberries


Preheat oven to 400°F. Lightly spray muffin cups with nonstick cooking spray.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt until well blended. In a small bowl, whisk yogurt, eggs, the egg white, and melted butter until blended. Stir yogurt mixture into flour mixture just until combined. Stir in blueberries.

Into each muffin cup, spoon about 1/4 cup batter; sprinkle each with about 1 teaspoon of granola, if desired. Bake until golden brown, about 15 minutes.

Remove muffins from cups; cool on wire racks. Repeat with remaining batter.

Makes 18 Muffins (1 Per Serving)

Nutritional Info Per Serving: Calories 126; Fat 3.2 g; Sodium 210 mg;
Cholesterol 28 mg; Carbs 21; Fiber 0.7 g; WW points

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