Lemon-glazed blueberry muffins

Yield: 12 Servings

Measure 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

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, .

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