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Buttermilk Blueberry Muffins
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2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt
1 cup buttermilk
In a large bowl, combine the first six ingredients. Gently fold in blueberries.
Combine yogurt and buttermilk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for
18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before
removing from pan to a wire rack.
Yield: 1 dozen.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |