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BLUEBERRY-LEMON MUFFINS
recipe by Mary T.
1 ¾ cups flour
1 ¼ cups sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
2 eggs, beaten
1 cup lemon lowfat yogurt
1/3 cup vegetable oil
3 tablespoons milk
¼ teaspoon lemon juice
1 ½ to 2 teaspoons finely shredded lemon peel
1 cup fresh blueberries
In a mixing bowl, combine flour, sugar, baking powder and salt. Make a well in the center. In another bowl, combine eggs, yogurt, oil, milk, lemon juice and lemon peel. Add egg mixture all at once to flour mixture. Stir just until moistened, Batter should be lumpy. Gently fold blueberries into batter. Grease muffin pan or line with paper baking cups; fill 2/3 full. Bake in preheated 400° oven for 20 to 25 minutes or until golden. Serve warm. Makes 16 to 18 muffins. For mini-muffins: Line a mini-muffin pan with mini-muffin paper baking cups; fill to top of paper cups. Bake in preheated 400° oven for 12 to 14 minutes.
CRANBERRY-ORANGE MUFFINS
recipe by Mary T.
3 tablespoons sugar
1 ¾ cups flour
1 ¼ cups sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
2 eggs, beaten
2 tablespoons juice of an orange
1 ½ teaspoons orange extract
2 tablespoons finely shredded orange peel
1 cup fresh cranberries
1/3 cup vegetable oil
1 cup orange lowfat yogurt
Place cranberries on a flat plate, sprinkle 1 tablespoon sugar over them. Microwave for 1 minute, full power. Stir cranberries, sprinkle remaining 2 tablespoons of sugar over them and microwave full powerfor 1 additional minute, stir again. In a mixing bowl; combine flour, sugar, baking powder and salt. Make a well in the center. In another bowl, combine eggs, yogurt,oil, orange juice, orange extract and orange peel. Add egg mixture all at once to flour mixture. Stir just until moistened, Batter should be lumpy. Gently fold cranberries into batter. Grease muffin pan or line with paper baking cups; fill 2/3 full. Bake in preheated 400° oven for 20 to 25 minutes or until golden. Serve warm. Makes 16 to 18 muffins. For mini-muffins: Line a mini-muffin pan with mini-muffin paper baking cups; fill to top of paper cups. Bake in preheated 400° oven for 12 to 14 minutes.
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