South Beach Muffins

Ingredients

2 cups whole wheat pastry flour
1/2 cup baking Splenda
2 tsp baking powder
1 tsp baking soda
1 cup (8 oz) vanilla lowfat yogurt (I normaly grab the Weight watchers one)
1/4 cup skim milk
2 tablespoons canola oil



Preheat oven to 350.
Combine flour, sugar, baking soda and powder in bowl and mix
Create a well in the center of the mix and pour in remaning ingredients.
Stir to until well blended but don't over beat. Batter should be medium thick, if too stiff or dry, add a small amount of milk.

Stir in the additional ingredients of your choice (see below for variations) then divide the batter into your muffin pans.

Bake for 20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one comes out clean. Let cool until just warm to touch, then transfer muffins to a plate. Store them in the refrigerator so they don't get moldy from the moist fruit.

Muffin Variations:
1. Cinnamon Walnut Muffins: Add 1 cup finely chopped nuts, plus ½ teaspoon of cinnamon.
2. Blue berry Muffins: Add 1 cup fresh or frozen blueberries, plus ½ teaspoon nutmeg, and ½ teaspoon cinnamon.
3. Strawberry Muffins: Add 1 cup of very sweet chopped fresh strawberries, or the equivalent of drained, frozen strawberries.
4. Apple Muffins: Add 1 cup of finely chopped apple, and if you like ¼ cup of chopped nuts and 1 teaspoon cinnamon.
5. Chocolate Chip Muffins: Add ¾ cup of semisweet chocolate chips or mini chips, plus 1 teaspoon cinnamon.
6. Cheddar Muffins: Use plain yogurt instead of vanilla yogurt and only 2 Tablespoons of granulated Splenda. Add 2/3 cups of cheddar cheese.
7. Banana Muffins: Add 1 cup of chopped banana or combine ½ cup chopped banana with ½ cup of semisweet chocolate mini-chips.