Recipe Name Blueberry Lemon Muffins Submitted by Guest Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 16 Ready In (minutes) 26

Ingredients Amount 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.