Blueberry-Yogurt Muffins
1/4 cup butter, room temperature
1/2 cup granulated sugar ( or ) Baking Splenda
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
1 1/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained
Preheat oven to 350 degrees. Line muffin tins with paper cups.
In a large bowl, cream butter and sugar.
Add egg, cinnamon, nutmeg and vanilla.
Add flour, baking power and salt alternately with milk and yogurt.
NOTE : Do not over mix.
Carefully fold in blueberries. ~ And ~ Spoon into paper-lined muffin tin.
Bake in a 350-degree oven for 20 to 30 minutes.
12 MUFFINS
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