Prize-winning Lemon Blueberry Muffins
- 2 cups flour, all-purpose
- 23 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pinch cloves ground, (optional)
- 2 cups blueberries fresh or frozen
- 1/4 cup margarine or butter
- 8 ounces yogurt cheese, nonfat plain
- 1 each eggs large
- 2 teaspoons lemon zest grated
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Heat oven to 375-F.
- Grease twelve 3-inch muffin-pan cups.
- In large bowl, combine flour, sugar, baking powder, baking soda, and salt, and add cloves, if desired.
- Add blueberries and toss to coat with flour mixture; set aside.
- In medium-size microwave-safe bowl, microwave butter on medium (50 percent) for 10 to 15 seconds or until melted.
- Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.
- Stir yogurt mixture into flour-berry mixture just until blended and divide batter among muffin-pan cups.
- Bake 20 to 25 minutes or until muffins spring back when gently pressed with finger-tip.
- Cool in pan on wire rack 5 minutes.
- Remove muffins from cups and serve warm.
flour, sugar, baking powder, baking soda, salt, cloves ground, blueberries, margarine, yogurt cheese, eggs, lemon zest, lemon, vanilla
Taken from recipeland.com/recipe/v/prize-winning-lemon-blueberry-m-35648 (may not work)