Cooking Recipe Prizewinning Lemon Blueberry Muffins
Recipe Ingredients
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