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1 1/2 c. flour
3/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 c. plain nonfat or low-fat yogurt
2/3 c. skim milk
1/2 c. blueberries or grated apple

In a large bowl, combine dry ingredients. Gently stir in
yogurt and milk until blended. Stir in fruit. Fill muffin tins 3/4
full. Bake at 400 degrees for 18 minutes or until browned. Serve warm if
possible. Yields 1 dozen muffins.

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