1/2 cup brown sugar
4tbs soft butter or margarine
1 C lemon yogurt
1 c blueberries ( i use the frozen berry mix from costco)
1/2 c yellow squash puree
1 lg egg
2 tsp pure lemon extract
1 tsp lemon zest
2 Cups flour (It calls for all purpose but I use whole wheat)
1/4 C flaxseed meal
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat the oven to 350. Coat a 12 cup muffin tin with oil or use paper liners.
Beat the sugar and the butter with a wooden spoon. Stir in the yogurt, berries, yellow squash, egg, lemon extract and zest.
Add the flour, flaxseed meal, baking powder and soda, and salt. Stir just to combine but do not overmix. The batter will be thick and lumpy.
Divide into muffin tin and bake until the tops are lightly browned and a toothpick comes out clean. About 13-16 minutes. Let cool on a rack.
Store in an airtight container for up to 2 days or wrap and freeze for 1 month.
(mine never last that long :) )