"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Lemon Blueberry Muffins, by Eileen Cooper, is from Cooking With Care,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. flour 2/3 c. sugar 1 tsp. baking powder 1 tsp. baking soda 1 c. lemon yogurt 1/2 tsp. salt 1/4 c. butter or margarine, melted 1 egg, lightly beaten 1-2 tsp. grated lemon peel 1 tsp. vanilla 2 c. blueberries, fresh or frozen
Preheat oven to 400º F. Combine dry ingredients in a large bowl. Stir in blueberries. In a separate bowl, blend wet ingredients, including lemon peel. Add wet to dry and stir until just combined - do not overmix. Fill greased muffin cups and bake for 20-25 minutes or until cake tester inserted in center of one muffin comes out clean. Cool on rack for five minutes before removing from pan. Finish cooling on rack before serving. Makes 12 muffins
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.