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
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
file photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.