We bake muffins fairly often at our house, mostly some form of banana nut. But after Lindsey introduced us to these on our trip to Tahoe, we've been craving them. It only took us a few months, but we finally pulled out the Deceptively Delicious cookbook and made them...they are just as delicious and nutritious as I remember! The feature ingredient in these bad boys? Yellow squash. It doesn't make my list of top ten veggies, but it apparently 1/2 cup is easily concealable, and has 4 mg of lutein (good for the eyes), and other good stuff (folate, Vitamin C, Vitamin A, and Omega-3's.) Eat up!
Nonstick cooking spray
1/2 cup firmly packed light/dark brown sugar
4 tbsp transfat-free margarine, chilled
1 cup lemon lowfat yogurt
1 cup blueberries
1/2 cup yellow squash puree (puree=steam and put in food processor)
1/4 cup egg substitute
2 tsp pure lemon extract
1 tsp grated lemon zest
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups. In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest. Add the flour, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy. Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.
Servings Per Recipe: 12
Amount Per Serving
Calories: 149.6
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 294.1 mg
Total Carbs: 28.7 g
Dietary Fiber: 1.3 g
Protein: 3.7 g
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