Here's another recipe from Deceptively Delicious! I made these for a food day my wife was having at work last week. The muffins came out great; they were light, fluffy, and tasted like a blueberry muffin with out vegetable purees hidden in them. My little girl loved them, which is no surprise, because she loves blueberries and anything with whole blueberries mixed in.
Nonstick cooking spray
1/2 cup firmly packed light or dark brown sugar4tbsp trans-fat-free soft tub margarine spread, chilled1 cup low fat lemon yogurt
1 cup blueberries
1/2 cup yellow squash puree(I substituted cauliflower puree with great results)
1 large egg
2 tsp pure lemon extract
2 cups all-purpose flour
1/4 cup flax sed meal
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1.Preheat the oven to 350 degrees F. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
2. 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. 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. 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 i nthe center, 13 to 16 minutes. Turn the muffins out onto a roack to cool.
5. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.