| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Quick bread, Breakfast & | 12 | Servings | |
INGREDIENTS
| 2 1/2 | c | Unbleached flour |
| 3/4 | c | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | c | Butter |
| 1 | c | Plain yogurt; at room temperature |
| 2 | Eggs; slightly beaten | |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Blueberries |
INSTRUCTIONS
Preheat oven to 400¡. Generously grease muffin pans, or use paper liners. In a large bowl mix flour, sugar, baking powder & baking soda. Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs. In a small bowl, stir yogurt until creamy. Blend in eggs & vanilla extract. Pour all at once into flour mixture & stir until flour mixture moistened. Do not overstir. Gently fold in blueberries. Fill prepared muffin cups 2/3 full. If desired, sprinkle the tops of the muffins with a bit of additional sugar. Bake for 15-20 minutes, or until golden brown. Remove from pans immediately. Serve warm. Posted to EAT-L Digest 22 Jul 96 Date: Tue, 23 Jul 1996 08:34:57 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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