Ingredients

• 1/2 cup non fat plain yogurt
• 1/2 cup non fat cottage cheese
• 3 eggs
• 2 cups sugar
• 2 T canola oil
• 1 T lime juice
• 2 tsp vanilla extract
• 3 cups all purpose flour
• 1 T baking powder
• 1 pint fresh blueberries dished in 1 T flour

Directions

1. preheat oven to 350

2. in large mixing bowl blend yogurt and cottage cheese with electric beater for three min

3. add eggs sugar oil lemon jice and vanilla

4. beat well

5. slowly add flour and baking powder

6. beat for three min by hand and gently fold in dusted blueberries

7. lightly spray muffin tins with non stick oil

8. fill tins 3/4 way full

9. bake 25 min or until tooth pick comes out clean

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