Bluberry-Yogurt Muffins

I made these yesterday they are pretty good for a mid-day snack. Plus they are healthy!

This recipe is from "The Sugar Solution"

1 1/2 Cups whole wheat flour

2 Tablespoons Wheat Germ (I have used ground flax seed instead)

2 teaspoons baking powder

1/2 teaspoons salt

2 eggs

1 Cup low-fat plain yogurt

1/4 Cup packed brown sugar

2 Tablespoons Canola oil

1 1/2 Cups Blueberries

Preheat oven to 375 Degrees. Coat muffin pan with cooking spray

In a large bowl combine dry ingredients

In a small bowl combine wet ingredients

Mix wet in to dry just until dry ingredients are moistened. Stir in blueberries

Divide the batter into muffin cups, filling each about two-thirds full. Bake for 20 minutes, or until a toothpick comes out clean. Transfer to a wire rack and cool slightly.

Freezes for up to one month

Makes 12 muffins

Per muffin: 125 calories, 4g protein, 20g carbohydrates, 4g fat, 2g dietary fiber.