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Prize-Winning Lemon Blueberry Muffins Recipe
Makes 12 muffins
Nutrition information per muffin: 4 g protein, 4 g fat, 32 g carbohydrate, 1 g fiber, 238 mg sodium, 26 mg cholesterol, 161 calories.
Ingredients: 2 cup unsifted all-purpose flour
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Pinch of ground cloves, (optional)
2 cup fresh or frozen blueberries
1/4 cup (1/2 stick) butter or, margarine
1 8-ounce container plain, low-fat yogurt
1 large egg
2 tsp grated lemon rind
1 tsp lemon extract
1 tsp vanilla extract
Instructions: 1. Heat oven to 375-F.
2. Grease twelve 3-inch muffin-pan cups.
3. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired.
4. Add blueberries and toss to coat with flour mixture; set aside.
5. In medium-size microwave-safe howl, microwave butter on medium (50 percent), 10 to 15 seconds, or until melted.
6. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.
7. Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened- do not overmix.
8. Divide batter among muffin-pan cups.
9. Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip.
10. Cool in pan on wire rack 5 minutes.
11. Remove muffins from cups and serve warm.
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