Prizewinning Lemon Blueberry Muffins

* Exported from MasterCook *

PRIZEWINNING LEMON BLUEBERRY MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Unsifted all-purpose flour
2/3 c Sugar
1 t Baking powder
1 t 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 t Lemon extract
1 t Vanilla extract

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



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