1 1/2 c. all-purpose flour
2/3 c. Dannon Plain Nonfat or lowfat yogurt
3/4 c. sugar
2/3 c. skim milk
2 tsp. baking powder
1/2 c. blueberries or grated apple (if desired)
1/2 tsp. salt

In large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Gently stir in yogurt and milk, blending just until dry ingredients are moistened. Fill lightly greased or paper-lined muffin cups 3/4 full. Bake at 400 for 18 minutes or until well browned. Serve warm. Makes 12 muffins.