• Blueberry Yogurt Muffins

    Weekly Recipe: 
    The addition of yogurt to this classic blueberry muffin recipe not only adds calcium and protein, but extra moisture as well.

    Makes 12 muffins 

    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 cups sugar
    1/2 teaspoon salt
    1 teaspoon cinnamon
    2 eggs
    1 1/4 cups plain yogurt
    1/2 stick of melted butter
    1 cup of fresh or frozen blueberries

    1. Preheat oven to 375 degrees; grease muffin tins and set aside.

    2. In a small bowl, mix together flour, baking powder, baking soda, and salt.

    3. Combine the sugar, yogurt, eggs, melted butter, and cinnamon, in a second bowl and beat until completely mixed.

    4. Next, add the dry ingredients and mix together until blended, taking care not to over-mix. Gently stir in the blueberries and then spoon the batter into the muffin tins, filling each cup about two-thirds full.

    5. Bake for 15 minutes, or until tops are browned and a toothpick stuck in the middle is clean when removed. Let cool in the pan, but be sure to serve warm!

  • Blueberry Salsa

    2 tablespoons finely chopped red onion
    1 tablespoon finely chopped jalapeño pepper
    1 large pink grapefruit
    1 teaspoon honey
    1 tablespoon lime juice
    1 cup fresh blueberries

    Combine all ingredients except salt. Season with salt to taste. Let stand one hour, then refrigerate before serving.