Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a medium bowl, mix frozen yogurt and flour. fold in blueberries. spoon into 6 muffin tins coated with cooking spray. bake at 375 for 20 to 25 minutes or until a toothpick inserted in muffins tests done. while hot, sprinkle muffin tops with sugar if desired.

Target recipe: move shelf to middle of oven and turn oven on to 200 degrees c. lightly grease a 6 hole texas muffin pan. put flour and sugar in a strainer and use a wooden spoon to sift them through. break egg into small bowl and beat with a fork until one colour. add the beaten egg, blueberries, milk and oil to the flour mixture - then stir until just mixed together - dont overmix. spoon evenly into muffin pan and bake for 25 minutes or until when pressed in the centre they spring back. carefully turn them out onto a wire rack to cool - just before you serve sprinkle with icing sugar. note: for choc-honeycomb muffins - add 1/2 cup white chocolate bits and 100g chopped chocolate coated honeycomb in stead of the bluberries.