Sunday, Dec 16th
   
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Blueberry Morning Muffins
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# 169
--ingredients:
  • 1/4 cup Unsalted butter -- softened
  • 2/3 cup Sugar
  • 1 1/2 teaspoons Lemon zest -- finely grated
  • 1 Egg
  • 1/2 teaspoon Vanilla
  • 1 1/4 cups Blueberries
  • 1 cup plus 2 Tbsp Swans Down cake flour , sifted
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/3 cup Milk
Topping:
  • 3/4 teaspoon Sugar -- mixed with:
  • 1/8 teaspoon Nutmeg

 

--instructions:
Preheat oven to 375. In large bowl, cream butter, sugar, and lemon until light, about 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the berries. Beat into batter. Whisk together flour, baking powder and salt. Fold into batter alternately with milk. Fold in blueberries. Spoon into 8 paper lined muffin cups.
Place Topping in small strainer and dust each muffin.
Bake until muffins spring back when lightly touched, 20 to 25 minutes. Serve warm or at room temperature.
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