 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/8 | tablespoons | light or dark brown sugar, packed | 1/3 | tablespoon | Margarine spread(trans-fat-free, chilled) | 1 1/3 | tablespoons | Yogurt, plain, low fat, (or flavored-lemon) | 1 1/3 | tablespoons | blueberries | 1/2 | slice | Yellow squash (puree) | 1/8 | small | egg | 1/8 | teaspoon | lemon extract | 1/8 | teaspoon | Lemon zest | 2 2/3 | tablespoons | all-purpose flour | 1/4 | tablespoon | flax seed meal | 1/8 | teaspoon | baking powder | 1/8 | teaspoon | baking soda | 2/3 | dash | salt |
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Steps
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Sequence
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Step
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| | 1 | Trim ends off squash and cut into 1-inch pieces. | | 2 | Steam squash for 6-8 minutes. | | 3 | Puree squash in a food processor or blender for avout 2 minutes, until smooth. | | 4 | Preheat oven to 350 F. Coat 12-cup muffin pan with cooking spray or line with baking cups. | | 5 | In a large bowl, beat the sugar and margarine with a wooden spoon. Stir in the yougurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest. |
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