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Blueberry Lemon Yogurt Muffins


300 g plain flour
2 teaspoons baking powder
125 g sugar; + extra for sprinkling
1/2 teaspoon salt
1 egg
225 g lemon yogurt
75 g butter; melted
4 tablespoons milk
100 g blueberries

Preheat oven to 190 C / 375 F / Gas 5. Grease or line muffin tins. In a large mixing bowl combine the dry ingredients. In a separate bowl, beat the egg and whisk in the yogurt, butter and milk. Stir into the dry ingredients. Fold in the blueberries. Spoon the batter into the muffin tins. Sprinkle with a little sugar. Bake for 20 to 25 minutes.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.