|
Enjoy this recipe from Country Baking Cookbook.
Submitted by: Debbie Stephens from Colbert, WA
1-3/4 c. all-purpose flour
1/3 c. sugar
2-1/2 t. baking powder
3/4 t. salt
1 egg, beaten
1 c. lemon yogurt
1/3 c. oil
2 T. milk
1/2 to 1 t. lemon zest
3/4 c. huckleberries
In a large bowl, combine flour, sugar, baking powder and salt. In a medium bowl, combine egg, yogurt, oil, milk and lemon zest; stir well. Add egg mixture all at once to flour mixture. Stir just until dry ingredients are moistened, batter should be lumpy. Gently fold berries into batter. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until golden and toothpick inserted into center comes out clean. Serve warm. Makes one dozen. | |
|
|
In a large bowl, combine flour, sugar, baking powder and salt. In a medium bowl, combine egg, yogurt, oil, milk and lemon zest; stir well. Add egg mixture all at once to flour mixture. Stir just until dry ingredients are moistened, batter should be lumpy. Gently fold berries into batter. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes or until golden and toothpick inserted into center comes out clean. Serve warm. Makes one dozen. |
|
|