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Lemon Blueberry Muffins

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

Heat oven to 375-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.

Makes twelve 3-inch muffins


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