| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached flour |
| 1/2 |
c |
Granulated sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Skim milk |
| 1 |
|
Egg |
| 3 |
tb |
Canola oil |
| 1 |
ts |
Grated lemon peel |
| 1 |
c |
Fresh or frozen blueberries |
| 1/2 |
c |
Powdered sugar; sifted |
| 1 |
tb |
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.
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