Blueberry Lemon Muffins

Posted on the TOH SS Dieting Link by bakingballerina Blueberry Lemon Muffins Makes 12 nonstick cooking spray 1/2 c brown sugar 4 T trans fat free soft tub margarine 1 c lowfat lemon yogurt 1 c blueberries 1/2 c yellow squash puree 1 egg 2 t lemon extract 1 t grated lemon zest 2 c flour 1/4 c flaxseed meal; 1 t baking powder 1 t baking soda 1/2 t salt Preheat oven to 350. Coat 12 cup mufin tin with cooking spray or cups. In a large bowl beat the sugar and the margarine with a wooden spoon. Stir in teh yogurt blueberries, squash, egg, extract, and zest. Add flour, meal, baking powder, baking soda , and salt. Stir just to combine, but do not overmix. Divide batter among the cups, and bake until the tops of the muffins are lightly brownded and a toothpick comes out clean when inserted in teh center, 13 to 16 minutes. Turn the muffins out onto a rack to cool. Store in an airtight container at room temperature up to 2 days.