Ingredients:
2 cups all-purpose flour
1/4 cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 cup fresh blueberries, rinsed and drained
3/4 cup butter or margarine, melted
3/4 cup milk
1 egg
1/4 teaspoon ground cinnamon
 

Directions:
1. Preheat oven to 400°F. In Classic Batter Bowl, combine flour, 1/4 cup of the sugar, baking powder, salt and lemon zest; mix well. Add blueberries and toss gently.

2. Place butter in Small Micro-Cooker®; microwave on HIGH 1 minute or until melted. Using Pastry Brush, lightly brush cups of Stoneware Muffin Pan with butter; reserve remaining butter. In Small Batter Bowl, whisk milk, egg and remaining melted butter. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy). Do not over mix.

3. Using Medium Scoop, divide batter evenly among muffin cups. Combine remaining 2 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Sprinkle over muffins.

4. Bake 20-25 minutes or until golden brown and cake tester inserted in center comes out clean. Remove to Stackable Cooling Rack. Cool 5 minutes; remove from pan. Serve warm.

Yield: 12 muffins

Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 25 g, Protein 3 g, Sodium 270 mg, Fiber 1 g

Pampered Chef