Blueberry Muffins

 Easiest recipe ever, and pretty healthy muffins. I tried substituting yogurt for the usual vegetable oil this morning, and the vanilla with the blueberry was excellent. Muffins were still moist. I use Stonyfield Farm yogurt.



1 Egg
1/4 cup low fat vanilla yogurt 
1/2 cup milk
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1 cup fresh/frozen blueberries 


Pre heat oven to 400 degrees F.
Spray bottoms of muffin pan or use paper cup liners


Beat egg until foamy, beat in milk and yogurt. Add baking powder, sugar, then flour. Stir until well mixed, fold in blueberries.

Using a tablespoon, scoop batter into muffin pan, about one very full tablespoon per muffin. 

Bake 18-20 minutes, muffins will be lightly golden.

EDIT- I have been merrily informed that these are 1 Point muffins if you do the whole Weight Watchers thing. So, huzzah for yogurt instead of oil.

Plum Cobbler

 continuing my experimentation with local fresh fruit. I love plums, but have never really thought to bake with them. Either color of plums will work for this. The smell of it cooking was absolutely divine.


1/4 cup butter
1/2 cup sugar
1 cup flour
2 tsp baking powder
1/2 cup milk
2 cups sliced fresh plums

for topping-
1/4 cup sugar
1/4 tsp cinnamon
1 cup water

Heat oven to 375 degrees F
Lightly grease 2 quart casserole pan

Cream butter and sugar. Mix in flour and baking powder, alternating with milk. Beat until smooth. Pour batter into greased casserole pan. Spoon fruit over batter. Mix cinnamon and sugar for topping. Sprinkle over fruit. Pour water over the top.

Bake for 45 minutes.