Good Morning, Sunshine

Spring is officially here, and every once in a while the sun actually comes out!  I don't think today is going to be an epic sunny one, but it was encouraging to see a partly clear sky and few rain drops.  Even though I'm typically a no-breakfast person (cappuccino please!) sometimes I get a hankering for some baked goods, and let's face it, in Gig Harbor, there's not much to choose from that's fresh and good...  This morning I made some low-fat citrus blueberry muffins.  They're one of my favorites, and even though they have nothing to do with springtime, the fresh, bright flavors remind me of this time of year anyway.

Lower-Fat Citrus Blueberry Muffins
yield: 12 regular sized muffins

Whisk together in a medium bowl:
2 c all purpose flour (or a combination with white whole-wheat)
1/2 c sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
a pinch of cinnamon

Combine in another bowl:
1 large egg
3 T canola oil, olive oil, or melted butter
1 c fat free yogurt (thinned with milk if needed)
zest of 1 orange
zest of 1 lemon
1 tsp vanilla extract

Set aside:
1 1/2 c blueberries, frozen or fresh

Preheat the oven to 400F and prepare a 12-cup muffin tin (either grease well or line with papers).  Combine the wet and dry ingredients, then fold in the blueberries.  Portion into the muffin cups, and bake for 15 minutes and check for progress.  If you've used fresh berries, the muffins should be done.  Frozen berries will add at least an extra five minutes, but monitor carefully, you don't want to overbake them.