These will disappear as quickly as you make them!
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
grated zest of 1 lemon
1 cup milk
1/2 cup butter, melted
1 cup fresh, frozen or canned blueberries
1/2 cup melted butter
1 Tbsp. lemon juice
1/2 cup white sugar
Mix flour, sugar, baking powder, salt and lemon zest in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir unti just mixed (batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425 F. for 20 minutes.
Combine melted butter and lemon juice. Measure sugar into separate dish. Dip tops of slightly cooled muffins in melted butter, then sugar. Makes 16 large or 32 small muffins.
Book Reference – The Best of the Best – Vol. 1 (Page: 11), Enjoy! (Page: 15)
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