Ingredients
-
-
1/2
-
4
-
1
-
1
-
1/2
-
1
-
2
-
1
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Preheat Oven to 350. Coat a 12-Cup Muffin Tin With a Cooking Spray or Line With Paper Baking Cups. |
|
2
Done
|
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. |
|
3
Done
|
Add the Flour, Flaxseed Meal, Baking Powder, Baking Soda, and Salt. Stir Just to Combine, but Do not Overmix - the Batter Is Supposed to Be Lumpy. |
|
4
Done
|
Divide the Batter Among the Muffin Cups. Bake Until the Tops of the Muffins Are Lightly Browned and a Toothpick Come Out Clean When Inserted in the Center, 13 to 16 Minutes. Turn the Muffins Out Onto a Rack to Cool. |
|
5
Done
|
Store in an Airtight Container at Room Temperature For Up to 2 Days. or Wrap Individually and Freeze For Up to 1 Month. |
