Prize winning lemon blueberry muffins - country cooking
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsifted all-purpose flour |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| Pinch of ground cloves | ||
| 2 | cups | Fresh or frozen blueberries |
| ¼ | cup | (1/2 stick) butter or margarine |
| 1 | 8-oz container plain low-fat yogurt | |
| 1 | large | Egg |
| 2 | teaspoons | Grated lemon rind |
| 1 | teaspoon | Lemon extract |
| 1 | teaspoon | Vanilla extract |
Directions
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 bowl, 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 over mix. 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.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary