Thursday, July 5, 2012

Here's a beautiful picture and a luscious-sounding recipe from my friend in Kentucky! Thought my blog readers would enjoy both...My friend sent it in an email to me about a month ago.She takes lovely photos! This will make a great summer treat or dessert! Happy July, everyone!

Blueberry-Lemon Muffins
1 3/4 Cups unbleached white flour 1 Cup milk
1/4 Cup wheat germ 1 egg or 2 egg whites, lightly beaten
1 TBS baking powder 1/4 Cup melted butter
1/2 tsp. salt 2 TBS lemon juice
1 TBS lemon zest 1/4 tsp. each, vanilla and almond flavoring
1/3 Cup sugar, honey, or maple syrup 1 Cup blueberries
(I use maple syrup, add 1/8 tsp.
  stevia powder, and decrease 
  milk to 2/3 Cup.)

Combine flour, wheat germ, sugar (if using granulated sugar), baking powder, salt, and lemon zest in a medium bowl.
If using honey or maple syrup, measure 1/3 Cup in liquid measure, and add milk to make 1 Cup. Stir milk/syrup mixture,
beaten egg, melted butter, lemon juice, vanilla and almond flavoring together in small bowl until well blended, then add to 
dry ingredients. Stir just until dry ingredients are moistened. Fold in blueberries. Fill greased or lined muffin cups 2/3 full.
Bake at 400 degrees for 20 to 25 minutes or until muffins are golden brown. Yield: about 12 muffins, with enough batter left in bowl for a few delicious licks! :)

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