| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 2 | c | Unbleached flour |
| 1/2 | c | Granulated sugar |
| 2 | t | Baking powder |
| 1/2 | t | Baking soda |
| 1 | c | Skim milk |
| 1 | Egg | |
| 3 | T | Canola oil |
| 1 | t | Grated lemon peel |
| 1 | c | Fresh or frozen blueberries |
| 1/2 | c | Powdered sugar, sifted |
| 1 | T | Lemon juice |
INSTRUCTIONS
From: diane <DIANELM@UGA.CC.UGA.EDU> Date: Thu, 18 Jul 1996 09:24:15 EDT Heat oven to 400F. Coat 12 muffin cups with nonstick spray. Wisk flour, granulated sugar, baking powder and baking soda in a bowl. In another bowl, wisk milk, egg, oil and lemon peel. Stir in blueberries. Add blueberry mixture to dry ingredients and stir until moistened; divide batter among muffin cups. Bake until a toothpick inserted into center of a muffin comes out clean, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. In a small bowl, combine powdered sugar and lemon juice. Drizzle over warm muffins. Serve muffins warm or cooled. EAT-L Digest 17 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”