July 6, 2009

Blueberry Muffins

Blueberry Muffins
Rachel Ward

2 c. flour
1 c. sugar
1 tbsp baking powder
½ tsp. salt
2 eggs 1 c. milk (or cream)
1 tsp. lemon extract
½ c. oil
1 to 1 ½ c. blueberries (it is also good with raspberries or blackberries)

Mix dry ingredients first, add wet and stir. Bake in greased or lined muffin tin at 400 for about 20 minutes.
I like to play with this recipe. I make lemon muffins by leaving out the berries, adding about 1 tsp. of lemon zest, decreasing milk to ¾ cup and adding ¼ cup of lemon juice. I do the same to make orange muffins, replacing the lemon extract with orange extract and then adding orange zest and orange juice. I haven’t tried it yet, but I think that would be really good with cranberries.

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