Recipe by Stinkerbell
Another recipe from Cooking Light.
Top Review by teresas
This has 3 WW points per muffin. We thought that it had a real baking soda taste. Next time I plan to cut the baking soda down to 1/2 tsp or maybe not use it at all. You could barely taste the orange juice due to the over powering taste of baking soda. The muffins looked great and had a nice texture. I used fresh blueberries and made them as posted. Once I figure out the baking soda problem I plan to replace the blueberries with dried cranberries. Thanks, Stinkerbell for posting.
- 2 cups flour
- 1⁄3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup orange juice
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 (8 ounce) carton low-fat vanilla yogurt
- 1 large egg, lightly beaten
- 1 cup fresh blueberries or 1 cup frozen blueberries, thawed
- cooking spray
- 1 tablespoon sugar
Directions See How It's Made
- Preheat oven to 400*F.
- Combine flour, 1/3 cup sugar, baking powder, soda, and salt in a large bowl.
- Make a well in the center.
- Combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist.
- Gently fold in blueberries.
- Spoon batter into 12 muffin cups that have been coated with cooking spray.
- Sprinkle tops with 1 TBS sugar.
- Bake for 18 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans and place on wire rack.