*  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
  
 
 
                    - - - - - - - - - - - - - - - - - -