Blueberry Lemon Muffins
- 1 1/2 C. flour
- 1/2 C. yellow cornmeal
- 1/3 C. sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. finely grated lemon peel
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 C. fresh blueberries, rinsed and patted dried
- 8 oz. container low fat lemon yogurt
- 1/4 C. nonfat milk
- 1 large egg
- 2 Tbs. vegetable oil
Heat oven to 425 degrees. Coat twelve 2 1/2" muffin cups with nonstick cooking spray. In a large bowl, stir flour, cornmeal, sugar, baking powder, lemon peel, baking soda and salt until well mixed. Stir in blueberries.
In a small bowl, whisk remaining ingredients until blended. Add, all at once, to flour mixture and stir just until moistened. Don't over mix or muffins will be tough and dense. Divide among muffin cups, (cups will be almost full.)
Bake 15 minutes or until a wooded pick inserted in centers comes out clean. Leave in pan 5 minutes, then run a small knife around each muffin and gently lift out onto a wire rack. Serve warm.
Note: If fresh blueberries are unavailable, substitute frozen without thawing first.
Yield: 12 servings
From: "Woman's Day" magazine, 9/1/98