Whole Wheat Blueberry Muffins with Cardamom

Recipe adapted from Driscoll’s.com

Ingredients

• 2 cups whole wheat pastry flour
• ½ cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cardamom
• 1 ¼ cups plain fat-free yogurt
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups blueberries

Directions

• Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
• Whisk together flour, sugar, baking powder, baking soda, and cardamom in a medium bowl until blended.
• Whisk together yogurt, eggs, and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
• Divide batter evenly between muffin cups, filling each about ¾ full.
• Bake about 15 minutes until muffins are golden brown and toothpick inserted in the center comes out clean. Cool in pan for 3 minutes. Serve warm or remove to wire rack to cool completely.

Yield: Makes 12 servings

Nutrition Information Per Serving

• Calories: 120
• Fat: 1 g.
• Sat. Fat: .3 g.
• Trans Fat: 0 g.
• Sodium: 186 mg
• Carbs: 24 g.
• Fiber: 3 g.
• Protein: 6 g.