Recipe | Berry Healthy Lemon Muffins

INGREDIENTS:
1/3 c firmly packed light brown sugar
4 T light smart balance tub margarine spread
1 C light lemon yogurt
2 C blueberries
½ c yellow squash puree
1 large egg
2 tsp pure lemon extract
1 tsp grated lemon zest
2 C whole wheat pastry flour
¼ c flaxseed, grounded
1 tsp baking powder
1 tsp baking soda
½ tsp salt

PREPARATION:
Preheat the oven to 350 degrees. Coat a 12-c muffin tin with cooking spray or line with cups. In a large bowl, beat the sugar and margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest. Add the flour flaxseed meal, baking power and soda, and salt. Stir just to combine, but do not overmix- the batter is suppose 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, 13-16 min. Enjoy!