Lemon Yogurt Blueberry Cupcakes

Ingredients (makes 10):

• Plain or vanilla or lemon yogurt 1/2 cup

• Soy milk 3 tablespoons

• Vegetable oil 3 tablespoons

• Lemon juice from 1 lemon

• Egg 1

• Lemon extract 1/2 teaspoon (optional)

• All-purpose flour 1 1/2 cups

• White sugar 1/3 cup

• Baking powder 1.5 teaspoons

• Salt 1/4 teaspoon

• Grated lemon zest from 1 lemon

• Frozen blueberries 1 cup

• Brown or cinnamon sugar for decoration 2 tablespoons (optional)

Tools:

• Cupcake pan

• Cupcake liner

• Wax paper

• Measuring cups

• Measuring spoons

• Mixing bowls

• Whisks

• Baking spatulas

• Flour Sifter

Method:

• Preheat the oven to 400 degrees F. Line cupcake molds with paper liners.

• In a small bowl, mix together the yogurt, oil, lemon juice, egg, and, if using, lemon extract.

• In a separate bowl, mix together flour, sugar, baking powder, salt, and lemon zest.

• Add the wet ingredients to the dry, and mix until just blended. Do not over stir.

• Gently stir in the frozen blueberries.

• Spoon batter evenly into the prepared cups. Sprinkle sugar over the tops for decoration, if desired.

• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

• EAT!!!

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