Lemon-Blueberry Muffins

Name: Lemon-Blueberry Muffins
Yield: 12 servings of 1
Ingredients: 2 cups (500 mL) all-purpose flour; ¼ cup (60 mL) plus 2 tbsp (30 mL) sugar, divided; 1 tbsp (15 mL) baking powder; ½ tsp (2 mL) salt; 1 tbsp (15 mL) lemon zest; 1 cup (250 mL) fresh blueberries, rinsed and drained; ¾ cup (175 mL) butter or margarine, melted; ¾ cup (175 mL) milk; 1 egg; ¼ tsp (1 mL) ground cinnamon

Ingredients

2 cups (500 mL) all-purpose flour
¼ cup (60 mL) plus 2 tbsp (30 mL) sugar, divided
1 tbsp (15 mL) baking powder
½ tsp (2 mL) salt
1 tbsp (15 mL) lemon zest
1 cup (250 mL) fresh blueberries, rinsed and drained
¾ cup (175 mL) butter or margarine, melted
¾ cup (175 mL) milk
1 egg
¼ tsp (1 mL) ground cinnamon

Directions

Preheat oven to 400°F (200°C). In large bowl, combine flour, ¼ cup (60 mL) of the sugar, baking powder, lemon zest and salt; mix well. Add blueberries and toss gently.
Lightly brush cups of Stoneware 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 servings of 1

Nutrients per serving:

U.S. 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