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.
