Prize winning lemon blueberry muffins - country cooking

12 muffins

Ingredients

Quantity Ingredient
2 cups Unsifted all-purpose flour
⅔ cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
Pinch of ground cloves
2 cups Fresh or frozen blueberries
¼ cup (1/2 stick) butter or margarine
1 8-oz container plain low-fat yogurt
1 large Egg
2 teaspoons Grated lemon rind
1 teaspoon Lemon extract
1 teaspoon 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 bowl, 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 over mix. 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.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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