Blueberry Lemon Muffins
Ingredients:
2
1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
3/4 cup sugar
2 eggs
1 cup milk
1/2 cup cooking oil
1 1/2 cups fresh or frozen blueberries
1/2 tablespoon fresh lemon juice
1 tablespoon lemon zest
Glaze:
4
tablespoons melted butter
1/2 cup sugar
Instructions:
- Grease either 2 medium (2 1/2") muffin tins for 18 muffins or 3 small (1 1/2") muffin tins for 36 muffins.
- Preheat oven to 400 degrees. If using a convection oven, reduce heat by 40 degrees.
- Sift flour into a large mixing bowl and add the other dry ingredients.
- Into a small mixing bowl, crack the eggs and beat them with a wire whisk for ten seconds.
- Add milk and oil to the eggs and stir to blend.
- Make a well in the flour and pour in the egg and milk mixture.
- Stir as little as possible to moisten the flour. Set batter aside for a moment.
- Combine the blueberries, lemon juice and lemon zest, fold the berry mixture into the muffin mix and stir gently as little as possible. Spoon into tins until 3/4 full.
- Bake 20 minutes or until golden brown.
- Cool 5 minutes. Run knife around edge, tilt tray, and gently lift each muffin from tin.
- Dip the top of each muffin lightly into the melted butter and then lightly in sugar.
Makes 18 large or 32 small muffins.
Credits: Adapted from Bernard Clayton's New Complete Book of Breads, Simon & Schuster.
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