PRIZEWINNING LEMON BLUEBERRY MUFFINS

2 cups unsifted all-purpose flour
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
pinch of ground cloves (optional)
2 cups fresh or frozen blueberries
1/4 cup (1/2 stick) butter or margarine
1 (8-ounce) container plain low-fat yogurt
1 large egg
2 tsp grated lemon rind
1 tsp lemon extract
1 tsp vanilla extract

Preheat oven to 375 degrees F. Grease twelve 3-inch muffin-pan cups.

In large bowl, combine flour, sugar, baking powder, baking soda, and salt; add cloves, if desired. Add blueberries and toss to coat with flour mixture; set aside.

In medium-size microwave-safe howl, microwave butter on medium (50 percent), 10 to 15 seconds, or until melted. Cool slightly, then add yogurt, egg, lemon rind, and lemon and vanilla extracts; beat until blended.

Stir yogurt mixture into flour-berry mixture just until blended and dry ingredients are moistened- do not overmix. Divide batter among muffin-pan cups.

Bake 20 to 25 minutes or until muffins spring back when gently pressed with fingertip. Cool in pan on wire rack 5 minutes. Remove muffins from cups and serve warm.

These muffins won Sally a second-place ribbon at the Dartmouth Mall Cookbook and Recipe Contest, as well as continuous raves from guests.

Makes 12 (3-Inch) Muffins
From: Sallie Krebs
Source: Country Cooking, 1994