Prizewinning Lemon Blueberry Muffins Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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 large: Egg,
2 tsp: Grated lemon rind,
1 tsp: Lemon extract,
1 tsp: 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 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
Source from luhu.jp
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
Source from luhu.jp