BLUEBERRY MUFFINS

12 muffins

Ingredients:

2 cups flour

¾ cup sugar

1 tablespoon baking powder

½ teaspoon salt

2 eggs

¼ cup clarified butter* (cooled) or canola oil

1 cup skim milk

1 ½ cups blueberries; fresh (rinsed, drained, and stems removed) or frozen (slightly thawed, stems removed)

Zest (yellow part of skin) of 2 lemons, grated

*clarified butter is melted butter with the white milk solids removed, using only the clear yellow liquid part of the butter.

Procedure:

1. Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper or foil liners.

2. In a large bowl mix with a fork: flour, sugar, baking powder, and salt. Set aside. These are your dry ingredients.

3. In a medium bowl, whisk together: eggs, butter or oil, and milk. Set aside. These are your wet ingredients.

4. In a small bowl gently mix together lemon zest and blueberries.

5. Add the wet ingredients to the dry ingredients and mix with a spatula until just blended. This is your batter.

6. Using a spatula, gently fold in the blueberry-lemon mixture to the batter.

7. Spoon batter to fill approximately ¾ of each muffin cup.

8. Bake in the center rack of the oven at 400 degrees for 15-20 minutes.

9. Serve warm or cool.