Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins


1 tsp. Salt

1 C. quick-cooking oats uncooked

1 C. Brown sugar firmly packed

1 C. Egg Beaters Egg Product

1 Tsp. Baking powder

1 C. Original Margarine Stick melted

1 PAM Original Non-Stick Cooking Spray

1 C. All-Purpose Unbleached Flour with Ultragrain

1 tsp. Baking soda

1 C. Non-fat Plain Yogurt

1 Tsp. Vanilla extract

1 C. Fresh Blueberries

1 tsp. Lemon zest


Preheat oven to 425F. Spray 12-C. regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda and salt in large bowl. Stir together yogurt, Fleischmanns, Egg Beaters and vanilla in small bowl. Pour yogurt mixture into center of dry ingredients; stir using rubber spatula until just blended. Do NOT overmix. Fold in blueberries and lemon zest. Fill each prepared muffin C. about 2/3 full. Bake 12-14 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin pans and cool completely on racks

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