1. 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. 2. 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. 3. 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. Nutrition information per muffin- protein: 4 grams; fat: 4 grams; carbohydrate 32 grams; fiber: 1 gram; sodium 238 milligrams; cholesterol: 26 milligrams; calories: 161. Source: 1994 COUNTRY COOKING, p.110 From: Sallie Krebs These muffins won Sally a second-place ribbon at the Dartmouth Mall Cookbook and Recipe Contest, as well as continuous raves from guests. MAKES TWELVE 3-INCH MUFFINS From: Sallie Krebs Date: 08-26-94 Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 23:38:37 -0500 From: firstname.lastname@example.org (S.Pickell)
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|Serving Size: 1 Serving (1015g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 83 (3%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 211.5mg||65 %|
|Sodium 1701.8mg||59 %|
|Potassium 545.4mg||14 %|
|Total Carbohydrate 616.4g||181 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 600.3g|
|Protein 31.2g||45 %|
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Calories per serving: 2639
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