Lemon-glazed blueberry muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unbleached flour |
| ½ | cup | Granulated sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | cup | Skim milk |
| 1 | Egg | |
| 3 | tablespoons | Canola oil |
| 1 | teaspoon | Grated lemon peel |
| 1 | cup | Fresh or frozen blueberries |
| ½ | cup | Powdered sugar; sifted |
| 1 | tablespoon | Lemon juice |
Directions
From: diane <DIANELM@...>
Date: Thu, 18 Jul 1996 09:24:15 EDT Heat oven to 400F. Coat 12 muffin cups with nonstick spray. Wisk flour, granulated sugar, baking powder and baking soda in a bowl. In another bowl, wisk milk, egg, oil and lemon peel. Stir in blueberries. Add blueberry mixture to dry ingredients and stir until moistened; divide batter among muffin cups. Bake until a toothpick inserted into center of a muffin comes out clean, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. In a small bowl, combine powdered sugar and lemon juice. Drizzle over warm muffins. Serve muffins warm or cooled.
EAT-L Digest 17 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .