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    Lemon Blueberry Muffins

    List of Ingredients






    2 cups unsifted all-purpose flour
    2/3 cups sugar
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    pinch ground cloves
    2 cups fresh or frozen blueberries
    1/4 cup (1/2 stick) butter or margarine
    8-ounce container plain low-fat yogurt
    1 lg 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.

    Recipe





    2 cups unsifted all-purpose flour
    2/3 cups sugar
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    pinch ground cloves
    2 cups fresh or frozen blueberries
    1/4 cup (1/2 stick) butter or margarine
    8-ounce container plain low-fat yogurt
    1 lg 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.

 

 

 


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