Blueberry Lemon Muffins With Yellow Squash

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Taken from jessica seinfeld's book deceptively delicious""

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Steps

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Preheat oven to 350.

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Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.

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In a large bowl , beat the sugar and the margarine with a wooden spoon.

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Stir in the yogurt , blueberries , yellow squash puree , egg , lemon extract , and lemon zest.

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Add the flour , flaxseed meal , baking powder , baking soda , and salt.

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Stir just to combine , but do not overmix - the batter is supposed to be lumpy.

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Divide the batter among the muffin cups.

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Bake until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center , 13 to 16 minutes.

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Turn the muffins out onto a rack to cool.

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Store in an airtight container at room temperature for up to 2 days.

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Or wrap individually and freeze for up to 1 month.

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Ingredients

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nonstick cooking spray, brown sugar, trans-fat free margarine, lemon low fat yogurt, blueberries, squash puree, egg, lemon extract, lemon zest, flour, flax seed meal, baking powder, baking soda, salt