| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Muffins |
1 |
Dozen |
INGREDIENTS
| 1 1/2 |
c |
Unbleached all-purpose flour |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
c |
Packed brown sugar |
| 2 |
ts |
Baking powdeer |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 1 |
|
Egg, slightly beaten |
| 1/2 |
c |
Unsalted butter, melted |
| 1 |
c |
(to 1 1/4 cups) blueberries, fresh or frozen & defrosted |
| 1 |
ts |
Grated lemon zest |
| 1/2 |
c |
Chopped pecans |
| 1/2 |
c |
Brown sugar |
| 1/4 |
c |
Flour |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Grated lemon zest |
| 2 |
tb |
Unsalted butter, melted |
| 1/2 |
c |
Powdered sugar |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
STREUSEL TOPPING
GLAZE
Preheat oven to 350 degrees and place paper liners in one 12-cup muffin
pan. In a large bowl, sift together flour, sugar, brown sugar, baking
powder, salt and 1 teaspoon cinnamon. Make a well in the center. Place egg,
1/2 cup melted butter and milk in the well. Stir until combined. Gently
stir in the blueberries and 1 teaspoon of the lemon zest. Fill each muffin
cup 3/4 full with batter.
Make streusel topping by combining pecans, brown sugar, flour, cinnamon
and lemon zest with a fork. Pour in melted butter and stir to combine.
Sprinkle topping over each muffin. Bake for 20 to 25 minutes until muffins
are browned and firm.
Make glaze by mixing powdered sugar and lemon juice. Use a teaspoon to
drizzle glaze over warm muffins. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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