Big Blue Muffins

Ingredients:

2 medium oranges

1/4 cup olive oil

1/4 cup sugar

1/4 cup honey

2 eggs

1/2 cup low fat, plain Greek yogurt

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh blueberries

Yield:

12 muffins, Serving size, one muffin.

Directions:

Preheat oven to 400 degrees F. Position rack in the center of the oven. Wash oranges. Using a zester or fine grater, remove the orange zest from the rinds of both oranges and place in a mixing bowl. Slice oranges in half. Squeeze juice into a 1 cup liquid measuring cup. Add water if needed to make 1/2 cup juice. Add juice to the zest. Add the oil, sugar, honey, eggs and yogurt. Mix together with a whisk. In a separate mixing bowl, place the flour, baking powder, soda and salt. Add the wet ingredients to the dry ingredients and mix with a wooden spoon, until just combined. Batter should be lumpy. Add the blueberries and fold into batter until evenly distributed. Using a large table spoon, scoop the batter into a greased 12 cup muffin pan, evenly dividing the batter. Bake 20 minutes or until lightly browned on the tops. Cool in pan for 5 minutes. Remove to wire rack and serve.