Very Berry Muffins
Yield 1 dozen
1 3/4 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/3 cup cooking oil
1 teaspoon grated lemon zest
1 cup blueberries
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Preheat oven to 400.
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Stir together flour, sugar, baking powder and salt in a bowl.
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Combine egg, milk and cooking oil. Make well in center of dry ingredients. Add egg mixture all at once.
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Stir to combine. Add lemon zest. Fold in blueberries.
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Bake for 20 minutes or until tops are golden.
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May dip in butter and sprinkle with sugar after muffins are taken out of the oven.
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Add some fiber: In place of 1 3/4 cups flour, use 3/4 cups White Whole Wheat flour and 1 cup all-purpose flour.
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Cut the sugar: Use 2 tablespoons Stevia in place of sugar in the recipe. Omit dipping in sugar after baked.
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Non-Dairy Muffins: Use almond or soy milk in place of milk and a non dairy margarine, if dipping the muffins.
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Oil free: Use 1/3 cup applesauce in place of oil.
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Strawberry or "other" berry muffin: Substitute the same amount of chopped strawberries or other berries in place of blue berries.
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Delish Gluten Free: Use a gluten free flour.
Adapted from Better Homes and Garden Homemade Bread Cookbook 1973.