Muffins

Makes 14-15

Blueberry Or Cranberry-Orange In the place of the lemon zest and blueberries in the batter, and orange zest and chopped fresh cranberries. Or Banana-Walnut Don’t add any zest to the batter. Instead add 1 1/2 cups thinly sliced ripe banana and 3/4 cup coarsely toasted walnuts.

ingredients

Cooking spray
3 1/2 cups unbleached all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 1/3 cups granulated sugar
4 oz unsalted butter, melted and slightly cooled
1 cup non-fat milk
1 cup light sour cream
2 large eggs
1 large egg yolk
2 tsp lemon zest
1 1/2 cups frozen blueberries

directions

1
Set oven to 350 deg
2
Spray the top of the 12 cup muffin tin and then line with paper cups (spraying keeps the muffin tops from sticking to the pan’s surface.)
3
In a large mixing bowl sift the flour, baking powder, baking soda and salt. Mix well.
4
In a KitchenAid bowl, whisk the sugar, butter, milk, sour cream, eggs, egg yolk and zest until well combined.
5
Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (still lumpy with streaks of flour).
6
Fold in the blueberries.
7
Fill the muffin cups.
8
Bake until golden brown: 30-35 mins.