Title: Prizewinning Lemon Blueberry Muffins
Categories: Breads, Muffins, Blueberry, Lemon
Yield: 1 Servings

2 c Unsifted all-purpose flour
2/3 c Sugar
1 ts Baking powder
1 ts 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 ts Lemon extract
1 ts 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
Posted to MM-Recipes Digest V3 #190

Date: Mon, 8 Jul 1996 23:38:37 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)