Recipe
May 26, 2009
Wild Blueberry Gingered Lemon Muffins Recipe
Step 1: In bowl combine flour, baking powder, baking soda and salt; reserve.
Step 2: In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend. Fold in wild blueberries, ginger and lemon zest.
Step 3: Scoop 1/4-cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar.
Step 4: Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm.
Makes 36 muffins
Reprinted with permission from the Wild Blueberry Association of North America.
Directions
Yield:
Step 1: In bowl combine flour, baking powder, baking soda and salt; reserve.
Step 2: In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend. Fold in wild blueberries, ginger and lemon zest.
Step 3: Scoop 1/4-cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar.
Step 4: Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm.
Makes 36 muffins
Reprinted with permission from the Wild Blueberry Association of North America.