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Blueberry-lemon muffins.

Blueberry-Lemon Muffins

Blueberry muffins get a bright flavor boost from grated lemon peel.

1 cup blueberries

2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

1/4 cup salad oil

1/2 cup milk

1 tablespoon grated lemon peel

Rinse blueberries and let drain.

In a bowel, combine flour, sugar, baking powder, and salt. Beat egg to blend with oil, then add milk and peel and pour into flour mixture. Stir just until the dry ingredients are evenly moistened (batter will be stiff). Gently mix in the blueberries.

Spoon batter evenly into greased or paper-lined 2- or 2 1/2-inch muffin cups, filling about 3/4 full. Bake in a 375| oven until golden, about 20 minutes.

Turn muffins on their sides in pan to cool slightly. Serve warm, or cool completely. To store overnight, wrap airtight. To store longer, freeze, then thaw unwrapped. To reheat, set muffins on a pan (such as a 12- by 15-in. baking sheet). Bake, uncovered, in a 350| oven until warm through, about 5 minutes. Makes 12 muffins.

Photo: Spoon blueberry batter, laced with lemon peel, into paper-lined muffin pan to bake
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Aug 1, 1984
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