| 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)
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”