Lemon-Blueberry Muffins
Ingredients:
|
| 2 |
cups (500 mL) all-purpose flour |
| 1/4 |
cup (50 mL) plus 2 tbsp (30 mL) sugar, divided |
| 1 |
tbsp (15 mL) baking powder |
| 1/2 |
tsp (2 mL) salt |
| 1 |
tbsp (15 mL) lemon zest |
| 1 |
cup (250 mL) fresh blueberries, rinsed and drained |
| 3/4 |
cup (175 mL) butter or margarine, melted |
| 3/4 |
cup (175 mL) milk |
| 1 |
egg |
| 1/4 |
tsp (1 mL) ground cinnamon |
Directions:
| Preheat oven to 400°F (200°C). In large bowl, combine flour 1/4 cup (50 mL) of the sugar, baking powder, lemon zest and salt; mix well. add blueberries and toss gently. |
| Lightly brush cups of 12-Cup Muffin Pan with butter; reserve remaining butter. In medium bowl, whisk together remaining butter, milk and egg. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy.) Do not overmix. |
| Using Medium Scoop, divide batter evenly among muffin cups. Combine remaining 2 tbsp (30 mL) sugar and cinnamon; sprinkle over muffins. |
| Bake 20-25 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove from oven to cooling rack. Cool 5 minutes; remove from pan. Serve warm. |
Yield: 12 muffins
Nutrients per serving: Calories 210, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 50 mg, Carbohydrate 24 g, Protein 3 g, Sodium 250 mg, Fiber less than 1 g
