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Recipes - Blueberry Lemon Muffins

Recipe Name

Blueberry Lemon Muffins

Submitted by

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Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	16	Ready In (minutes)	26

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Ingredients
Amt.	Measure	Ingredient



1/2	cup, packed	light or dark brown sugar, packed
4	tablespoons	Margarine spread(trans-fat-free, chilled)
1	cup (8 fl oz)	Yogurt, plain, low fat, (or flavored-lemon)
1	cup	blueberries
1/2	cup, sliced	Yellow squash (puree)
1	large	egg
2	teaspoons	lemon extract
1	teaspoon	Lemon zest
2	cups	all-purpose flour
1/4	cup	flax seed meal
1	teaspoon	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt

Steps

Sequence	Step

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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