Title: Prize-Winning Lemon Blueberry Muffins
Categories: Bread Muffins Blueberry Lemon
Yield: 1 Servings
| 2 | cup | Unsifted all-purpose flour |
| 2 | /3 | cup Sugar |
| | 1 | tsp Baking powder |
| | 1 | tsp Baking soda |
| 1 | /2 | tsp Salt |
| : | | -Pinch of ground cloves |
| : | | -(optional) |
| 2 | cup | Fresh or frozen blueberries |
| 1 | /4 | cup (1/2 stick) butter or |
| : | | -margarine |
| | 1 | 8-ounce container plain |
| : | | -low-fat yogurt |
| | 1 l | g Egg |
| | 2 | tsp Grated lemon rind |
| | 1 | tsp Lemon extract |
| | 1 | tsp Vanilla extract |
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. 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. 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. MAKES TWELVE 3-INCH MUFFINS