Have these for breakfast with some Skippy peanut butter and a glass of Laura Lynn milk and you'll be satisfied 'til lunch time.

Shopping List

• flour
• baking powder
• Domino sugar
• Bertolli extra light tasting olive oil
• Laura Lynn skim milk
• berries
• eggs

Ingredients:

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 cup Domino sugar
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup Bertolli extra light tasting olive oil
• 1/2 cup Laura Lynn skim milk
• 1/2 cup berries (blackberries, blueberries, or raspberries)

Directions:

Mix flour, baking powder, sugar and salt thoroughly. Mix egg, oil and milk. Add egg mixture to flour mixture, stirring until dry ingredients are moistened; batter will be lumpy. Gently fold berries into the batter. Scoop even portions into nonstick muffin tins or spray tins with nonstick cooking spray. Bake at 400° for 20-25 minutes until lightly browned. Makes 10 muffins

Nutritional Analysis

194 calories, 6 gm fat, 170 mg sodium