Lemon Blueberry Muffin-Cakes

Recipe Ingredients

1 teaspoon	5ml	Finely-grated lemon zest
2/3 cup	131g / 4.6oz	Sugar - see * Note
1/4 cup	59ml	Oil
1/2 cup	118ml	Buttermilk - shaken well
1/2 teaspoon	2.5ml	Lemon extract
1 cup	62g / 2.2oz	Flour - divided
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Blueberries
1 tablespoon	15ml	Lemon juice - mixed with
1 tablespoon	15ml	Sugar

Recipe Instructions

* Note: With sweet blueberries, the sugar can be decreased by 2 tablespoons.

Place a rack in the center of the oven; heat the oven to 375 degrees. Line 8 muffin cups with paper liners or grease the cups.

Whisk together the zest, sugar, oil, buttermilk and lemon extract in a mixing bowl. Reserve 1 tablespoon of flour; add the rest to the bowl along with the baking soda and salt. Mix well. Toss the blueberries with the tablespoon of flour, then stir them into the batter. Fill the cups 3/4 full with batter.

Bake the muffins until well-browned, about 25 to 30 minutes. Gently brush the lemon juice mixture over each. Cool at least 30 minutes before serving.

This recipe yields 8 muffins.

Each muffin: 205 calories; 165 mg sodium; 1 mg cholesterol; 7 grams fat; 1 gram saturated fat; 34 grams carbohydrates; 2 grams protein; 0.95 gram fiber.

Source:
The Los Angeles Times, 07-18-2001

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