| INGREDIENTS | |
|---|---|
| 1/2 cup canola oil | |
| 2/3 cup sugar | |
| 1 egg | |
| 1/2 cup blueberry greek yogurt | |
| 1/8 cup blueberry pomegranate juice concentrate | |
| 1 tsp lemon extract | |
| ------ | |
| 1 1/2 cup flour | |
| 1 1/2 teaspoons baking powder | |
| 1 to 1 1/4 cup(s) fresh blueberries | |
| 1 cup walnuts, coarsely chopped | |
| ------------------------------ | |
| DIRECTIONS |
|
|---|---|
| - In a bowl, cream canola oil and sugar. Add egg, yogurt, lemon extract and juice concentrate; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in cranberries and walnuts. Fill greased or paper-lined muffin cups three-fourths full. | |
| - Bake at 375 degrees for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. Yield: 10 muffins. | |
| Vitamin A | 9% |
| Vitamin C | 60% |
| Calcium | 29% |
| Iron | 74% |
