| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads | 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 over stir. 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. Recipe by: =20 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@mindspring.com> on Mar 19, 1997
A Message from our Provider:
“You can spurn God’s love for only so long”