That's Fit

Our weekly feature, Recipe Rehab, takes a recipe -- sometimes basic, sometimes decadent and sometimes just plain unhealthy -- and turns it into a scrumptious and healthy dish, pumped up with nutrition. Sometimes all it takes is a few alterations to prepare a dish that would make even your nutritionist proud.

At last, a recipe for the infamous yogurt muffins that claim to be low fat. These are actually good for you - with less sugar and more fiber too.

Low Fat Blueberry Muffins

1 cup fresh or frozen blueberries
1 cup flour
3/4 cup whole wheat flour
1/4 cup honey
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 egg
1 cup fat-free yogurt
1/3 cup skim milk

Preheat oven to 400ºF. Grease twelve 2-1/2-inch muffin cups.

In a large bowl combine the 1-3/4 cups flour, the sugar, baking powder, baking
soda and salt; set aside. Add blueberries and toss until they are coated in flour.

Combine egg, yogurt and milk in another bowl and beat together. Add to dry ingredients until it forms a loose batter - it will probably be slightly lumpy.

Fill muffin cups 2/3 full with batter and bake for approximately 20 minutes, or until a toothpick inserted in the middle comes out clear.

Rehab Rundown

• Whole wheat flour was substituted for some of the flour, adding fiber and nutrients
• A smaller amount of honey was substituted for the sugar, adding more flavor, nutrients and cutting down on processed sugar
• Fat free yogurt was substituted for oil
• Skim milk was substituted for regular milk

Rehab Reveal

Based on 1 muffin