Yield: 1 servings
Measure | 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 (optional) |
2 cups | Fresh or frozen blueberries |
¼ cup | (1/2 stick) butter or margarine |
1 \N | 8-ounce container plain low-fat yogurt |
1 large | Egg |
2 teaspoons | Grated lemon rind |
1 teaspoon | Lemon extract |
1 teaspoon | Vanilla extract |
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 Submitted By GAIL SHIPP On 03-05-95