Side Pannel
Prizewinning Lemon Blueberry Muffins
Prizewinning Lemon Blueberry Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Quick Breads
Ingredients List
- 2 c Unsifted all-purpose flour
- 2/3 c Sugar
- 1 ts Baking powder
- 1 ts Baking soda
- 1/2 ts Salt
- -Pinch of ground cloves
- -(optional)
- 2 c Fresh or frozen blueberries
- 1/4 c (1/2 stick) butter or
- -margarine
- 1 8-ounce container plain
- -low-fat yogurt
- 1 lg Egg
- 2 ts Grated lemon rind
- 1 ts Lemon extract
- 1 ts 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.
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.
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