1/3 c. light or extra butter
1/2 c. sugar
2 lg. eggs (or 3 egg whites to lower fat content)
1 tsp. pure vanilla
3 tbsp. baking powder
2 1/4 c. all-purpose flour
1 c. plus 3 1/2 tbsp. plain lowfat (or nonfat) yogurt
1 level tsp. baking soda

Preheat oven to 375 degrees. In a large mixing bowl combine the butter, sugar, eggs, and vanilla. Beat very well with mixer for about 5 minutes on high, until light in color, fluffy, and very thick. Add baking powder to flour in separate bowl. Place the yogurt in a measuring cup. When the creamed mixture in the bowl has been beaten enough add the baking soda to the yogurt. Mix the yogurt until the baking soda is blended. When the yogurt foams up add half of it to the creamed mixture, along with half of the flour. Beat the mixture until it is well blended. Add the remaining flour and yogurt, and beat until well blended. The batter will be very thick, do not add moisture. Spray 12 tin muffin pans with Pam or the like. Bake at 350 degrees for 20 to 25 minutes.

These muffins will freeze well, and are less than 1 gram of fat if you use the lighter ingredients.

SEASONAL VARIATIONS:

APPLE BRAN: Substitute brown for granulated sugar; 1 cup All Bran cereal (good fiber). Should be soaked in, and absorbed 3/4 cup nonfat milk. Add these to the creamed mixture. Before scooping into tin, mix in 2 apples, cored and chopped that have been sprinkled with 1 teaspoon cinnamon.

BANANA: To creamed mixture add 2 medium, very ripe, mashed bananas (raisins are good in this too.)

BANANA OATMEAL: Reduce flour by one half cup and add a half cup of uncooked oats to the banana recipe.

BLUEBERRY OR CRANBERRY, STRAWBERRY: After basic recipe is mixed add one cup of your fruit choice.