| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Breads, Muffins, Blueberry, Lemon | 1 | Servings | |
INGREDIENTS
| 2 | c | Unsifted all-purpose flour |
| 2/3 | c | Sugar |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt Pinch of ground cloves (optional) |
| 2 | c | Fresh or frozen blueberries |
| 1/4 | c | (1/2 stick) butter or margarine |
| 1 | 8-ounce container plain low-fat yogurt | |
| 1 | lg | Egg |
| 2 | ts | Grated lemon rind |
| 1 | ts | Lemon extract |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
1. Heat oven to 375-F. Grease twelve 3-inch muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired. Add blueberries and toss to coat with flour mixture; set aside. 2. In medium-size microwave-safe howl, microwave butter on medium (50 percent), 10 to 15 seconds, or until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended. 3. Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened- do not overmix. Divide batter among muffin-pan cups. Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip. Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm. Nutrition information per muffin- protein: 4 grams; fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams; cholesterol: 26 milligrams; calories: 161. Source: 1994 COUNTRY COOKING, p.110 From: Sallie Krebs These muffins won Sally a second-place ribbon at the Dartmouth Mall Cookbook and Recipe Contest, as well as continuous raves from guests. MAKES TWELVE 3-INCH MUFFINS From: Sallie Krebs Date: 08-26-94 Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:38:37 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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