| 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>
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”