| 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
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