B
ButterSticks
Guest
2 cups all purpose flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Pinch of ground cloves (optional)
½ teaspoon grated nutmeg (optional)
2 cups fresh (or frozen, but fresh preferred) blueberries
¼ cup (1/2 stick) butter
8-ounce container plain low-fat yogurt (Dannon’s small container is now 6 ounces – so you would need 1 1/3 of these)
1 large egg
2 teaspoons grated lemon rind
1 teaspoon lemon extract
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Line 12 3-inch muffin cups with Reynolds foil muffin liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add cloves and nutmeg if desired.
Add washed and de-stemmed blueberries. If they are still damp, that is okay. Toss blueberries in flour mixture to coat. Set aside.
In medium microwave-safe bowl, heat butter on 50% power for 10-15 seconds, until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts. Whisk together until well blended.
Stir yogurt mixture into flour/berry mixture just until blended and dry ingredients are moistened – do not overmix. Divide batter among muffin cups. Bake 20-25 minutes or until muffins spring back when gently pressed with fingertip. Muffins will be slightly brown. Cool in pan on wire rack for 5 minutes. Remove muffins in their foil liners. Cool 15 minutes more. Best served while still warm. 212 calories, 30 grams carbs, 2 grams fat per muffin.
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Pinch of ground cloves (optional)
½ teaspoon grated nutmeg (optional)
2 cups fresh (or frozen, but fresh preferred) blueberries
¼ cup (1/2 stick) butter
8-ounce container plain low-fat yogurt (Dannon’s small container is now 6 ounces – so you would need 1 1/3 of these)
1 large egg
2 teaspoons grated lemon rind
1 teaspoon lemon extract
1 teaspoon vanilla extract
Preheat oven to 375 degrees. Line 12 3-inch muffin cups with Reynolds foil muffin liners.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add cloves and nutmeg if desired.
Add washed and de-stemmed blueberries. If they are still damp, that is okay. Toss blueberries in flour mixture to coat. Set aside.
In medium microwave-safe bowl, heat butter on 50% power for 10-15 seconds, until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts. Whisk together until well blended.
Stir yogurt mixture into flour/berry mixture just until blended and dry ingredients are moistened – do not overmix. Divide batter among muffin cups. Bake 20-25 minutes or until muffins spring back when gently pressed with fingertip. Muffins will be slightly brown. Cool in pan on wire rack for 5 minutes. Remove muffins in their foil liners. Cool 15 minutes more. Best served while still warm. 212 calories, 30 grams carbs, 2 grams fat per muffin.