Lemon Blueberry Muffins

Lemon Blueberry “Muffins”
From WomenHeart's All Heart Family Cookbook

Hands-on time: 5 minutes
Baking time: 20 minutes (or until the toothpick comes out clean)

Makes 12 muffins

Ingredients:
1¼ cups all-purpose flour
1 cup old fashioned rolled or quick cooking oats
½ cup packed brown sugar
2 tbsp wheat bran (I ran out so I used oat bran)
½ tsp baking powder
¼ tsp salt
1½ cups low fat lemon yoghurt
3 tbsp light olive oil
1 egg
1 tsp grated lemon peel
1 cup fresh or frozen blueberries


Directions:
1. Pre heat the oven to 425°F/220°C and coat a 12 cup muffin tin with cooking spray or line with individual muffin papers.

2. In a large bowl, whisk together the flour, oats, sugar, bran, baking soda and salt. Make a well in the center and add the yoghurt, oil, egg and lemon peel. Stir just until blended. Stir in the blueberries. Evenly divide the batter among the muffin cups.

3. Bake for 18 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. (I actually needed to add 5 minutes)