Wednesday, January 4, 2017


2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp grated lemon peel
1/2 tsp ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt
1 cup buttermilk

Preheat oven to 400 degrees.
Grease or paper-line 12 muffin cups; set aside.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, lemon peel and nutmeg.

Gently fold in the blueberries.

Combine the yogurt and buttermilk; add to dry ingredients and stir only until moistened.

Fill the prepared muffin cups 2/3s full.

Bake at 400 degrees 18-20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in the pan 5 minutes before removing to a wire rack.

Yield: 12 muffins

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