Serves: 18
Total Calories: 104

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup vegetable oil
1 egg
1 cup low-fat milk (1%)
1 tablespoon vanilla extract
1 cup fresh or frozen blueberries

1. Preheat the oven to 350°F. Spray 18 cups of 2 12-cup muffin tins with nonstick cooking spray or line with paper liners.

2. In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended, about 1 minute.

3. In another medium bowl, combine the oil, egg, milk, and vanilla until well blended. Pour this liquid mixture into the middle of the flour mixture stir until not quite all combined. Add the blueberries and gently finish combining. Spoon the batter into the cups, filling each about 2/3 full.

4. Bake until a toothpick inserted in the center comes out clean, about 15-18 minutes. Cool in the tins on a rack, 5 minutes, then remove from pan and place on the rack to finish cooling. Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with water.

NOTE: Since this recipe makes 18 muffins and most muffin tins have 12 cups, simply leave 6 cups empty on one of the tins and fill them halfway with wter.

EXCHANGES
1 1/2 Carbohydrate
1 Fat

NUTRITION FACTS
Calories 142
Calories from Fat 42
Total Fat 5g
Saturated Fat 0g
Cholesterol 14mg
Sodium 71mg
Carbohydrate 24g
Dietary Fiber 1g
Sugars 14g
Protein 2g

Nutritional Facts:

Serves: 18
Total Calories: 104
Calories from Fat: 28

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