Blueberry Lemon Muffins

In my attempt to get my children and husband to eat more veggies I have been using my cookbook, "Deceptively Delicious," by Jessica Sienfeld more. Her recipes are all low in fat, high in fiber, and all contain a secret pureed vegetable. These muffins were very good and no one even asked what was in them which doesn't always happen when I try a new recipe. Bret is usually the first one to be suspicious about my hidden veggies.

1/2 cup firmly packed brown sugar
4 Tbsp trans-fat-free soft tub margarine spread, chilled
1 cup lowfat lemon yogurt
1 cup blueberries
1/2 cup yellow squash puree
1 large egg
2 tsps pure lemon extract (I didn't have any so I subsituted with lemon juice. Almond extract would probably work fine too.)
1 tsp grated lemon zest
2 cups all-purpose flour
1/4 cup flaxseed meal
1 tsp bkaing powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees. Coat 12-cup muffin tin with cooking spray or line with paper baking cups.

In a large bowl, beat the sugar and the margarine. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.

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.

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 teh center, 13 to 15 minutes.