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
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